| Tostada |
Servings: 1
Ingredients:
| • Tostada shells | 2 | |
| • Refried beans | as needed | |
| • Cheese, grated | as needed | |
| • Lettuce | as needed | |
| • Tomato, diced | 1/2 medium | |
| • Avocado | 1/2 | |
| • Salsa | to taste | |
| • Sour cream | 1 Tbsp | |
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Directions:
- Heat the refried beans. Place in a microwavable dish and add some water as needed to get the right consistency; about 1/4 cup for a 16 oz. can. Microwave for about 2 minutes.
- On a single plate, lay out 2 tostada shells, cover with a layer of beans, sprinkle with grated cheese (or use 2 slices) then put in the microwave for 30 seconds to melt the cheese.
- Build the salad on the base. Spread some shredded lettuce, add some chopped tomatoes, avocado wedges, salsa and top with a dollop of sour cream (or Greek yogurt).
Notes:
You can substitute some corn tortilla chips for the tostada shells but then, as my daughter reminds me, it technically becomes Nachos. Either way, it is a simple and really delious meal. A can of refried beans can make about 3-4 tostadas.
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