Tuesday, September 30, 2008
In case you haven't learned, I just love Mexican food. I have a high tolerance for it as well as high expectations of what it should taste like. The bad side to Mexican food is that it's usually pretty high in fat and calories and here in the Midwest, good Mexican food is very hard to come by so I often resort to making it from scratch...well almost scratch.
Tostadas are one of my favorite Mexican dishes and since DH doesn't like Mexican food, I thought I'd make tostadas for dinner since he's out of town on business!
FYI: I make my own beans that are very good, very simple and you don't miss the 'refried' part at all. I'll share in detail on another post next time I make them.
2 corn tortillas
1/2 cup homemade unmashed pinto beans (or good canned ones if you don't make your own)
green leaf lettuce, shredded
lowfat mexican cheese, shredded
1/2 avocado, sliced
hot sauce or salsa (not chunky kind)
2 tablespoons light sour cream (optional)
Keep in mind this recipe is very open to add whatever you like on your tostadas. I just grew up eating bean tostadas so that's what I like.
Preheat oven to 400 degrees.
Place corn tortillas on a cookie sheet and spritz with olive oil and sprinkle with salt. Just as the tortillas are starting to crisp, flip halfway through and spritz with olive oil again and sprinkling with salt. Bake until tortillas are crisp.
Heat beans and spoon a thin even layer on each tostada shell. Top with lettuce, avocado, sour cream, cheese, and hot sauce.
Just say yes to yummy, and no to booty!