Since tostadas are so simple, you hardly need a recipe. 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! Contributed by Dianne Wenz, from VeggieGirl.
Makes: 4 tostadas, 2 generous or 4 moderate servings
- 4 tortillas (I had sprouted grain on hand,
but corn tortillas work just as well)
- 15-ounce can black beans
- 15-ounce can crushed tomatoes
- 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 lettuce
- 2 cups chopped tomatoes
- 1 medium ripe avocado, peeled and diced
- Hot sauce, optional
Warm up your tortillas by placing them in a 250º F. 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 to 15 minutes, until the onion is tender and translucent. Add a pinch 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!
- For lots more Southwestern-style recipes, go to A Southwestern Supper.
Per serving: 297 calories; 53g carbs; 7g fat; 12g protein; 721mg sodium; 12g sugar
Dianne “Veggiegirl” Wenz is a certified holistic health counselor who specializes in plant based diet nutrition. She helps people optimize their health through simple dietary and lifestyle changes. She offers individual health and nutrition coaching to people of all ages. When not talking about food and nutrition, she can usually be found in the kitchen cooking, or on her computer writing about cooking. Visit her at VeggieGirl.