OVEN BAKED TOSTADAS #vegan #recipe
I'm having a fabulous time with this 15 minute supper arrangement since we could all utilization some additional time in the day, correct? I've discovered that in the event that I need to reliably settle on sound decisions, I need to make it simple. And keeping in mind that I know many individuals appreciate feast preparing, it's simply never been my thing. So making sound formulas that can be made in the wake of a difficult day has some good times arrangement to create!
This formulas make 8 tostadas yet in case you're cooking for 2, you can slice the formula down the middle. The additional beans can be put away in the refrigerator for around four days, so you can make a second round of these later in the week!
- 8 whole wheat or corn tortillas
- 1 15oz can refried beans (see note)
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 15oz can black beans, rinsed and drained
- 2 avocados, pitted, peeled, and mashed
- 1 cup pico de gallo
- ⅓ cup crumbled feta or cojita cheese
- Fresh cilantro, chopped (optional)
INSTRUCTIONS
- Set the oven to broil.
- While the oven heats up, line a baking sheet with parchment paper.
- Bake the tortillas in the preheating oven for 2-3 minutes. Depending on how quickly your oven heats up, you may need to keep a close eye on these! You want them lightly browned and beginning to crisp.
- While the oven heats up, combine the refried beans, cumin, garlic, and chili powder.
- Remove the tortillas from the oven and spread about 3 tablespoons of refried beans on each tortilla.
- Add ¼ cup of black beans on top.
- Place in the oven and broil for 3 on the medium rack minutes until the edges of the tortillas get crispy and the beans are heated through.
- Remove from the oven and top with mashed avocado, pico de gallo, feta, and cilantro.
Read more our recipe COCONUT RED CURRY SHRIMP SOUP (WHOLE30) #dinner #recipe
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