Tostadas

Tostadas

Ingredients: Makes 8–10 tostadas

• 8–10 baked tostada shells

• 1 lb lean ground beef (96/4%)

• 1 can black or pinto beans (no added salt, do not drain)

• 4 large Roma tomatoes (half for cooking, half for topping)

• 1 medium white onion, finely diced

• 2 poblano peppers, finely diced, de-seeded

• 1 reduced-sodium taco seasoning packet

• 1 tsp chicken bouillon seasoning

• 2 tsp olive oil

• 1 cilantro bunch

• Toppings: avocados, cilantro, mexican crema, crumbled queso fresco

Instructions

1. Beans

• Heat 1 tsp olive oil in a medium pan over medium-high heat.

• Add ½ of the onion and 1 Roma tomato, finely diced. Cook until softened and the onion is translucent.

• Add the can of beans (do not drain). Simmer until the beans are fully heated and softened.

• Stir in the chicken bouillon and adjust seasoning to taste.

• Remove from heat and let cool slightly. Transfer to a blender and gently pulse until smooth or to your desired consistency.

2. Meat

• Heat the remaining 1 tsp olive oil in the same pan over medium-high heat.

• Add the remaining onion, 2 finely diced poblano peppers, and 1 Roma tomato, finely diced. Cook until softened and fragrant.

• Add the ground beef and cook according to the taco seasoning packet instructions, breaking it up as it cooks.

• Once fully cooked, remove from heat and stir in a handful of roughly chopped cilantro until well combined.

3. Storage

• Divide the beans evenly into 5 containers. Repeat with the meat. Refrigerate until ready to eat.

4. Assembly

• When ready to eat, reheat the beans and meat in the microwave for 30–60 seconds, or until hot.

• Assemble tostadas in the following order:

1. Tostada shell

2. Beans

3. Meat

4. Sliced fresh tomatoes

5. ¼ avocado