Busy March? Try this Ten Minute Recipe

By Denise Albert


How are you? I’m running from this to that and a few places in between. For some reach March feels like a very busy month as a wife, mother, and entrepreneur. So I wanted to take a minute to share with you a favorite recipe at our house and what’s exceptional about it, at least for me, is it only takes ten minutes to prepare.


My Ten Minute Tostadas are delicious, healthy, and time saving. Plus you can adjust the toppings to fit your family’s taste buds (I’ll list some options below, but feel free to get creative). This recipe makes four tostadas so multiply as needed to fit your family’s needs.


Ingredients

For Tostadas

4 corn tortillas (6” round)

1 tablespoon olive oil

½ small red onion

¼ teaspoon kosher salt

1 can reduced sodium black beans (15 oz can, rinsed and drained)

⅓ cup prepared salsa (recipe below)

For Salsa

Diced tomatoes

Jalapeno slices

Fresh cilantro

Fresh squeezed lime juice

Optional Toppings

Diced avocado

Diced red onion

Sliced cabbage

Shredded cheese or queso fresco

Sour cream or plain Greek yogurt


Steps

Preheat the oven to 400 degrees (Fahrenheit).


In a medium saucepan, heat 1 tablespoon olive oil over medium high.

Dice the onion, then add it and the salt to olive oil and cook 2 minutes, until just beginning to soften.


Add the black beans and ¼ cup salsa and stir to coat with the oil and onions. Cook, stirring periodically, until heated through, about 4 minutes. Mash and set aside.


Meanwhile, spread the tortillas in a single layer on a baking sheet, then place in the oven until crisp, about 6 minutes, flipping the tortillas once halfway through.


Prepare any desired toppings.


To serve, spoon the black beans over the crisp tortillas, then pile on the topps and enjoy immediately.

This image is from Well Plated but looks identical to mine... share your pics of your tostadas with us!

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Huntington Road, Little Rock |  deni500@aol.com  |  Tel. (501) 804-3103 

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