I have accidentally been somewhat vegetarian lately. Surprisingly, Husband hasn't been complaining. Like, at all. This little gem is soooo easy to make: chop, heat, bake, and done. Amazing.
Ingredients:
- 6, 6 inch corn tostada shells
- 1 Tbsp olive oil
- 1/2 red onion, chopped
- 1 can black beans
- 2 roma tomatoes, chopped
- 1 cup shredded cheese - I use Mexican blend packaged kind that you can buy in the store
- 2 Tbsp fresh cilantro, chopped
- 2 cloves of garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- (optional) 1 avocado
How To Cook It
- preheat oven to 425 degrees
- place tostadas shells on cookie sheet, set aside
- in large skillet, heat 2 Tbsps over medium high heat
- add onion, jalapeno, and garlic; cook until onion is tender
- stir in black beans and tomatoes, heat through
- sprinkle tortillas with half of the cheese
- spoon tomato/pepper/bean mixture over the cheese
- sprinkle remaining cheese
- bake for about 5 minutes or until the cheese is melted
- sprinkle with cilantro and avocado
