Tostadas

Ingredients

  • Tostada shells

  • Refried Beans

  • Red onion

  • Lime Juice

  • Cilantro

  • Tajin

Optional

  • Leafy green (arugula, lettuce, mixed greens)

  • Leftover meat/additional protein (Trader Joe’s Soyrizo, Black beans with taco seasoning, ground beef, chicken, pork)

  • Hot sauce (Chalula, Valentina, Taco Bell)

  • Cheese (cojita, cheddar, mozzarella)

Directions

  1. Turn the oven to 400 degrees. Don't “preheat”, just turn the oven on first.

  2. Take desired number of tostada shells cover them with a thin layer of refried beans. Be gentle! I use the back of a spoon or fork to spread rather than a butter knife, because I think they’re less likely to break that way. 

  3. Add any other topping you’d like to be warm: cheese, chicken, black beans.

  4. Place the topped tostada shells on a baking sheet (I use foil to make this a nearly dishless meal) 

  5. Cook the Tostadas in the oven (at whatever temperature it has made it to at this point) for 5-10 minutes, or until the toppings are hot and the shell is crisp. 

  6. While that is cooking, thinly slice your desired amount of red onion then cover it in lime juice. For 2 tostadas I normally use ⅛  of an onion and the juice of ½ a lime (about 1Tbsp of bottled juice). I like to make a small batch and keep them in my fridge to make this meal even quicker. 

  7. Once the tostadas are hot, take them out of the oven and put all of the cold toppings on: the red onion from the previous step, cilantro, and tajin + plus any additional toppings you’d like to add

  8. Eat!