The baby bump has been flooding the blog lately, so it seemed like it was time mix things up. In our house hold we turn to this week night meal frequently because of it simplicity and fullness of flavor. However, like many of my recipes, I must not take full credit because technically this is one of many recipes I have stolen from my momma. She seems to be the queen of quick, easy, few ingredient and healthy meals. Here is the recipe for her Simple and Fresh Tostadas. Note: On the night we took these pictures, we were wanting a lighter meal so we opted out on the meat or extra veggies and kept it super simple but it was oh so delicious!
2 16 oz. Cans of Beans (Black or Pinto)
One Head of Iceberg Lettuce Chopped
Meat or Veggie of your choice
(Ex. Chicken, Ground Turkey or Mixed Bell Peppers)
Red/Yellow Onion Sliced
Extra Virgin Olive Oil
2 Cloves of Garlic Minced/Pressed
1-2 Avocados Diced
1 Tomato Diced
Condiments (We used what we had on hand; black olives, jalapenos, hot sauce and salsa)
Preheat the Oven to 450 degrees, then place tortillas directly on the oven rack. After about 6 minutes flip the tortillas and let them bake for 5 minutes more. You want your tortillas crisp and crunchy.
In a small sauce pot empty one entire can of beans and a second can that has been drained and rinsed; then place on medium heat. Add minced or pressed garlic to the pot and stir occasionally. As the beans begin to thicken use a potato masher to mash the beans creating a refried bean texture.
Heat a small pan at medium heat, then add a dash of extra virgin olive oil. Once the oil is warmed (not burnt) place the onions in the pan with a bit of salt and let them sweat it out.
And finally assemble your tostada and enjoy!