Since they’re so simple, you probably don’t need a recipe for tostadas, but I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too!
I threw this meal together one weeknight when time slipped away from me and Dennis was about to head out to a meeting. I didn’t want him to have to wait until he got home to eat, so I took a look at what was in the pantry and decided to whip up some tostadas. I chopped the lettuce, tomato and avocado while the beans, canned tomatoes and onions were cooking, and I think I was able to get the whole meal prepared in less than 20 minutes. Easy peasy!
- 4 tortillas (I had sprouted grain on hand, but corn will work just as well)
- 1 15 ounce can black beans
- 1 15 ounce can crushed tomatoes (diced tomatoes will work nicely, but I only had crushed on hand)
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, de-seeded and chopped
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- sea salt and black pepper, to taste
- 4 cups chopped romaine
- 2 cups chopped tomoatoes
- Avocado, chopped
- Hot sauce, optional
- Warm up your tortillas by placing them in a 250 degree oven for about 5 minutes. Set aside.
- In a large skillet or pan over medium heat, cook the tomatoes, beans, onions, garlic pepper, chili powder and red pepper flakes. Cook for 10 – 15 minutes, until the onion is tender and translucent. Add a dash of salt and pepper.
- Lay the tortillas on 4 plates. Divide the bean mixture up and spread on top of the tortillas.
- Divide the lettuce, tomato and avocado among the four tortillas and top with hot sauce, if you’re feeling saucy. Enjoy!
Serves 4 normal people or two hungry people.
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