Tostadas in Ten

Katie: Ever notice 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.