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Tostadas

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Notes

You can also mix the chorizo into the beans. I prefer to keep it on the side since it can be a little too spicy for the kiddos.
Some of my other fav topping combos:
  • Pickled Onion, Avocado, Micro Green (pictured)
  • Pico, Shredded Cabbage, Mexican Crema 
  • Argula, Carrot, Avocado, Pickled Onion, Salsa