Some nights, I just don’t feel like making dinner…..
It requires dicing, chopping, sautéing, boiling, baking, dirty dishes, cleaning dirty dishes, yada yada yada.
The good thing is, Andy is quick to offer a helping hand (he’s soo sweet) so I’m not doing this task by myself. I’m assuming part of this has to do with the fact that he wants something tasty to eat as well.
After coming home from a long day of work, I don’t want to be in the kitchen all night preparing and cleaning up after a dish to feed two people.
That’s why I like this dish. It was incredibly easy to make and clean up was a breeze.
Not to mention this tostado is packed with fiber, vitamin K, iron, protein, and much more.
Oh, and it taste fantastic too! Feel free to add cheese, queso fresco, etc. It tasted just fine without it though. Easy Black Bean Tostado’s
Adopted from Bev Cooks
Makes 8 tostado’s
- 1 tsp extra-virgin olive oil
- 8 corn tortillas
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 Tbs. Old El Paso taco seasoning
- 8 cups baby spinach
- 2 avocados
- 1/2 cup chopped cilantro
- 1 lime
- 1 pinch coarse salt
- 2 cups shredded cheddar cheese (did not add)
Preheat oven to 400.
Lightly brush the corn tortillas with the oil. Cooking spray is fine too. Arrange them on a rimmed baking sheet and bake for 4 minutes on one side. Flip and bake 4 more minutes, or until crispy. Set aside.
In a small saucepan, bring the beans to a medium-low heat. Add the taco seasoning, a few of the cilantro leaves and a good pinch of salt. Toss to combine. Keep it on low while you make the rest of the meal.
Bring a large skillet to a medium heat. Add the spinach and toss to wilt, 2 minutes.
In a small bowl, add the two avocados, the rest of the cilantro, about 2 Tbs. of the lime juice, another pinch of taco seasoning, and a pinch of salt. Mash until you get a smooth guacamole.
Layer a little of the spinach on each crispy tortilla. Top with seasoned beans, shredded cheese and a dollop of guacamole.
From my kitchen to yours, enjoy! ❤