Super Easy Tostada

 

Since they’re so simple, you probably don’t need a recipe for tostadas, 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!

 

I threw this meal together one weeknight when time slipped away from me and Dennis was about to head out to a meeting. I didn’t want him to have to wait until he got home to eat, so I took a look at what was in the pantry and decided to whip up some tostadas. I chopped the lettuce, tomato and avocado while the beans, canned tomatoes and onions were cooking, and I think I was able to get the whole meal prepared in less than 20 minutes. Easy peasy! 

 

 

Ingredients:

  • 4 tortillas (I had sprouted grain on hand, but corn will work just as well)
  • 1 15 ounce can black beans
  • 1 15 ounce can crushed tomatoes (diced tomatoes will work nicely, but I only had crushed on hand)
  • 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
  • 2 cups chopped tomoatoes
  • Avocado, chopped
  • Hot sauce, optional

 

Directions:

  1. Warm up your tortillas by placing them in a 250 degree oven for about 5 minutes. Set aside.
  2. 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 – 15 minutes, until the onion is tender and translucent. Add a dash of salt and pepper.
  3. Lay the tortillas on 4 plates. Divide the bean mixture up and spread on top of the tortillas.
  4. Divide the lettuce, tomato and avocado among the four tortillas and top with hot sauce, if you’re feeling saucy. Enjoy!

 

Serves 4 normal people or two hungry people.

 

I’m submitting this recipe to Healthy Vegan Fridays.
 

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Dr. Fuhrman