Vegetarian Tostadas
One of my food resolutions from a few months ago was to start serving more vegetarian dishes. I’m not a voracious meat eater anyway (and don’t eat red meat or fish unless it’s made friends with a deep fryer), but was almost always serving chicken something or other each night. While browsing the ethnic aisle at the grocery store, I came upon a bag of Mexican corn tostadas – and so was born a new family favourite. This is super quick for weeknights, protein-rich, tasty, includes all four food groups and can easily be adapted for any ingredients on hand (even meat, if you must!). ~Carly
Ingredients
2 c. canned beans such as kidney, pinto, navy
1/2 c. each diced onion, red pepper and corn
2 tbs. olive oil
Your favourite barbecue sauce to taste (I love PC brand Smokin’ Stampede)
Package corn tostadas
1 1/2 c. chopped baby spinach
Salsa or chopped cherry tomatoes
1/2 c. shredded sharp cheese such as extra old cheddar or Monterrey jack
Sour cream
Chopped fresh cilantro (optional)
Fresh lime juice (optional)
Directions
Saute veggies in olive oil until tender, then add beans. Add sauce until a consistency you like is achieved; bring to a low boil over medium low heat (OR pick up a can or three of President’s Choice Southwest Beans and you can skip this whole step).
Place tostadas on a plate, overlapping as necessary. Top with hot beans, then cheese, then sour cream, then spinach, then tomatoes. Top with a sprinkle of cilantro and squeeze of fresh lime juice if desired.
