When it comes to easy peasy weeknight meals, it doesn’t get much easier than tostadas!! And since the stars of the show (the shells and beans) are non perishable, you can keep them on hand in your pantry for those nights you need to get something on the table in a pinch.
If you want to make them vegetarian skip the chorizo, if not add it, either way this is one recipe that you simply CANNOT get wrong.
The key is toasting the shells and adding a little finesse to the beans. A trick I learned from my mom and Grama. I could eat an entire can of refried beans that have been warmed up with a little butter and cumin, game changer! Don’t forget to use this trick anytime you use refried beans…nachos, burritos, etc.
Make sure to keep a close eye on the shells while they are warming up as they can burn very easily. Nothing is worse than having dinner all ready to go with the exact amount of shells you need only to burn them while they’re in the oven. Heating up the shells is just that, heating them up, it only take a few minutes so make sure to set a timer and don’t leave the oven to do anything else or you’ll burn them, trust me!
- 8 Tostada Shells
- 8 oz Ground Chorizo Cooked *optional
- 1 Can Refried Beans *I love Bearitos
- 1 c Shredded Chedder Cheese
- 1 c Shredded Iceburg
- 1/2 c Diced Tomatoes
- 1 tbsp Ghee or Butter
- 1/2 tsp Cumin
- salt to taste if using salt free beans
- Heat oven to 350
- Place beans in a small saucepan and heat over low, add butter (or ghee), and cumin. Add salt to taste if using salt free beans.
- Heat tostada shells in oven until warm 2-3 minutes. **SIDE NOTE** Keep a close eye on the shells while they are heating up as they can burn very easily.
- Remove shells from oven,
- Spread a layer of beans on each tostada shell and top with cheese immediately so it can melt from the heat of the beans.
- Add chorizo, lettuce, tomatoes, and other toppings of your choice. The kiddos love sliced black olives, as for me I love a good salsa and guac, and if I’m really being indulgent a little creme fraiche or Mexican Crema.
- Pickled Onion, Avocado, Micro Green (pictured)
- Pico, Shredded Cabbage, Mexican Crema
- Argula, Carrot, Avocado, Pickled Onion, Salsa