I am so eager to impart this tasty Tostadas formula to you today. It's fundamentally a level taco. Sorta.
You can heap high each and every stinkin' topping you can consider and it will never be excessively. Which means no spillage, no broken tortilla shell. Nothing.
More is always better. "Toning it down would be best" simply doesn't have any significant bearing to me and nourishment some of the time. I may require a mediation. 😉
It is safe to say that you are pondering what on the planet is the distinction between a tostada and a taco? Ya, I hear ya. Well given me a chance to get insightful on you…
Also try our recipe : CREAMY TOMATO BASIL SKILLET CHICKEN #vegetarian #tomato
- Corn tortillas 10 count
- 15 oz can refried beans
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 lime or 1/2 tsp lime juice
- 2 avocados
- 10 oz pico de gallo
- 4 oz sliced black olives
- 4 oz queso fresco or cotija cheese crumbled
- non-stick cooking spray
- Preheat oven to 400F. Place tortillas on baking sheet and spray each side with non-stick cooking spray. Bake tortillas 4 minutes on each side or until edges are slightly curled. Remove from oven and set aside.
- In a small bowl, add refried beans, chili powder, cumin powder, and lime juice. Mix all ingredients together and microwave for 1 1/2 minutes or until beans are warm.
- Cut avocado in half, remove pit, slice into thin strips, and scoop the green flesh out of the shell with a spoon.
- Assemble tostadas by topping each toasted tortilla with 1/4 cup refried bean mixture, 4 avocado slices, 1/4 cup pico de gallo, 2 Tbsp crumbled queso fresco, and 1 Tbsp black olives.
- Serve as is or squeeze a little lime juice over the top of each tostada before serving.
Source : bit.ly/2BG7emG
Read more our recipe : CROCK POT VEGETABLE LENTIL SOUP #vegetable #soup
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