Tostadas
Tostadas
Ingredients: makes 8-10 tostadas
8-10 baked tostadas
1 lb lean ground beef (96/4%)
1 can pinto beans (no added salt, do not drain)
4 large roma tomatoes (half for cooking, half to use as a topping)
1 medium white onion, finely diced
1 reduced sodium taco seasoning packet
1 tsp chicken bouillon seasoning
2 tsp olive oil
3 medium avocados
1 bunch cilantro
Mexican crema
Crumbled queso fresco
Instructions:
Beans
Heat 1 tsp oil in a medium pan over medium-high heat.
Add ½ the onion and 1 roma tomato, finely diced.
Cook until softened and onion is translucent.
Add the can of beans (do not drain).
Simmer until beans are fully heated and softened.
Stir in 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 desired consistency.
Meat
Heat 1 tsp oil in the same pan over medium-high heat.
Add the remaining onion and 1 roma tomato, finely diced.
Cook until softened and onion is translucent.
Add the ground beef and cook according to taco seasoning packet instructions.
Once fully cooked, remove from heat and stir in a handful of roughly chopped cilantro. Mix until well combined.
Storage and Assembly
Divide the beans evenly into 5 containers. Repeat with the meat.
Refrigerate until ready to eat.
When ready, reheat beans and meat in the microwave for 30–60 seconds or until hot.
Assemble tostadas in this order: tostada shell, beans, meat, sliced tomatoes, ¼ avocado.
Drizzle with Mexican crema.
Top with crumbled queso fresco and fresh cilantro.
Enjoy!
