Sunday, October 4, 2009

Veggie Tostadas




Remember those pinto beans that I shared last week? I told you that I almost always get two meals out of one pot of beans. We've been trying to eat more vegetarian meals. It is healthier, and it cuts back on grocery expenses, since meat is pretty high. Our kids chowed down on these!

Tostada Shells

Ingredients:
one package corn tortillas
cooking oil

Directions:

In a sautee pan, pour just enough cooking oil to cover the bottom. Turn the heat on medium-high and allow the oil to get hot. With tongs, place the tortilla in the oil and let cook until golden brown. Flip. Cook the other side the same way. Place on a plate to cool. These taste so much better than store-bought shells, and you don't have to worry about all of the preservatives!

Refried Beans


Ingredients:
Cooked pinto beans
leftover hot oil from frying tostada shells

Directions:
After frying your shells, dump out all of the oil except for about one tablespoon. Set the pan back on the stovetop and carefully add your beans a little at a time. The first scoop will really splash, so be careful! With a potato masher, mash your beans until you get the desired consistency. I like mine with a little texture. Stir them around to get nice and hot.

Spoon the beans onto the shells and top with lettuce, tomato, and shredded cheese.


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