I was already at the grocery store picking up a prescription from the pharmacy, and the specialty cheeses just happened to be on my way out the door. Of course, I had to stop and look. I do love me some cheese. I ended up picking up some queso fresco, thinking it would be a nice addition to the other ingredients I had on hand. Here’s what I ended up doing for tonight’s tostadas:
Ingredients:
- 6 corn tortillas
- ½ can black beans, drained and rinsed
- 2 oz queso fresco, crumbled
- 1 avocado, peeled, pitted and diced
- 2 small tomatoes, diced
- ½ a small white onion, diced
- 4 Tbsp cilantro, chopped
- Lemon juice
- Garlic
- Salt
- Pepper
- Chili Powder
- Cooking spray
Directions:
Preheat oven to 350 degrees. Lay tortillas out flat on a baking sheet, not overlapping if you can help it. Spray with a thin coat of cooking spray, then sprinkle with salt and chili powder. Bake for 7-10 minutes or until crunchy (caution: they go from done to burnt very quickly).
Meanwhile, combine beans, queso avocado, tomato, onion and cilantro in a bowl and mix until combined. Squeeze a little bit of lemon juice over top and season with salt, pepper and garlic to taste. Once the tortillas are done, simply top with the “salsa” mixture.
I have several variations of this recipe, but it’s very simple to make and it always tastes great! It also makes a great summertime meal when you don’t want anything too heavy and you don’t want anything hot.