Mini Tostadas with Ancient Harvest Polenta


Enjoy this mini tostadas recipe is so fun and perfect for a fun appetizer or lunch! This was created by Elisabeth Michaels

Prep Time: 5
Total Time: 12


1 package of Ancient Harvest traditional or basic and garlic polenta
Black bean – refried beans
Red cabbage cut very thinly
Oaxaca Mexican Cheese, crumble into small pieces


I used an air frier to toast the polenta.
Cut the polenta into very very thin slices and bake for 8 minutes
Cover the polenta with two teaspoons of refried beans, top with red cabbage and cheese.
If you make them ahead of time you can place them back in the air frier for 2-3 minutes
You can add any toppings you want, you can make them vegan by adding daiya cheese.

Servings: 20