Thursday, July 25, 2013


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.


  • 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