Tostadas in Ten
Katie: Have you ever noticed that most of the recipes I contribute are in the Fast and Furious section? There's a reason for that. I don't like to cook, and I don't have much time when I'm juggling soccer, swimming, and homework. This is one of my favorite quick-fix recipes.
Hint: My two boys are not crazy about veggies. Sometimes I chop their veggies up small, mix them into the beans, and break their tostada into triangles for dipping.
Note: Whole Foods has a healthier version of the tostada shells. |
4 Tostada Shells (Old El Paso from Walmart)
1 15 oz. can Refried Pinto Beans (Walmart's "Taco Bell") Shredded Monterrey Jack Cheese 1 Tomato, diced 1 cup baby spinach, chopped 1 Avocado, diced Kalamata or Black olives, halved or sliced Low-fat Plain Yogurt (Dannon or FAGE) - Optional 1 Jar of Mild Salsa - Optional Preheat oven to 350°. Place tostada shells on baking sheet, and heat in oven for 5 minutes. While tostadas bake, chop veggies and warm up beans in the microwave (about 1.5 minutes, covered). Assemble tostadas, and serve with Faux Sour Cream (plain yogurt) and salsa. Note: you can add grilled chicken, if you're not in a hurry. Serves 4. |