Bean Tostada with Guacamole, Chipotle Salsa and Spanish Rice
2015-05-05 19:04:27
Serves 4
I wanted something easy and simple for Cinco de Mayo. With everyone running in different directions it is hard to coordinate a dinner time that works for everyone. I am always trying to make things that are easy especially when I don't have much time. And in honor of Cinco de Mayo I wanted something Mexican. Tostadas are a quick easy dinner option and they don't take a ton of effort. I made a batch of Spanish rice and some salsa and guacamole and we had a nice little Cinco de Mayo feast. I like to use the prepared tostada shells, they are super fresh at our local Mexican market. If you like frying your own tortillas - please do so. Here is a great dinner for your family or the next time you want to entertain a small group. Let me know what you think of this recipe. Bon Appetit,
Cecelia
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Ingredients
- 8 corn tortilla tostada
- 2 (12 ounce) cans black beans
- 1/2 teaspoon garlic powder
- 1 tablespoon taco seasoning
- 1 teaspoon red chile powder
- 2 cups Mexican Cheese blend or white cheddar cheese
- Sour Cream for garnish
- Guacamole for garnish (see previous post)
- Chipotle Salsa (see previous post)
- Cilantro leafs for garnish
Instructions
- In food processor add black beans including the juice,with the garlic powder, red chile, taco seasoning and pulse mixture until smooth and creamy. Transfer beans to large skillet and warm bean mixture of medium heat until warmed through. Preheat oven to 350 degrees. Place tortillas on cookie sheet and spread a generous portion of beans on each tortilla, sprinkle with cheese. Place tostadas in oven for about 5 - 10 minutes or until cheese is completely melted. Garnish with sour cream, guacamole, chipotle salsa and cilantro leafs.
Notes
- Please see my previous posts for easy guacamole and chipotle salsa.
Cecelia's Good Stuff http://ceceliasgoodstuff.com/
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