When challenged to take a photo of our dinner every night this week, I didn’t realize I’d have to fess up to some pretty simple meals, but hey…this is how we roll on a busy weeknight, so here it is:
Crispy Tostadas (Or as the kids call them, “Mexican Pizzas“)
Any kind of tortilla (corn, flour, whole grain…they all work)
1 can refried beans (also any kind that you like. Regular, vegetarian, black beans, whatev)
Shredded cheese (ditto above…whatever you like)
Your favorite taco toppings. Some of our faves are sliced avocado, diced cherry tomatoes, diced onions, and sliced olives)
Preheat oven to 400*. On a cookie sheet, lay as many tortillas as you’d like to make. Brush each side of the tortilla with just a litle bit of olive oil. Pop the cookie sheet in the oven and keep an eye on them. After they begin to crisp, say, 7-10 min, flip ’em over for a few more mins. Remove the cookie sheet from the oven and spread with refried beans. Top that with your shredded cheese and put them back in the oven for a few more minutes until the cheese melts. Take them out of the oven and top with your favorite toppings. Tonight our kids both went with simplicity at it’s finest…just chopped tomatoes, and a side of salsa for dipping. We cut them like a pizza with a pizza cutter at the end for triangle slices that are easy for small hands to handle. Simplicity on a Tuesday.