Mexican: Veggie Tostadas

A fun, tasty, and easy Mexican dinner tonight.

Refried Black Beans

2 cans of black beans 15 oz.

1/4 t. cumin

1/2 t. chili powder

1 t. Spike seasoning (or salt to taste)

1/4 c. orange juice

1/2 T. olive oil

1 onion finely chopped

1 red bell pepper finely chopped

1 jalapeño pepper, deseeded & finely chopped

• Rinse & drain the black beans.
• Add the beans & spices into a food processor.
• Begin processing and drizzle o.j. through the chute. Use as much as needed to blend the beans evenly.
• Heat the oil in a skillet on high. Sauté the onion for 2 min.
• Add the bell pepper & jalapeño and sauté for another 2 min.
• Lower the heat and add the pureed beans. Mix all ingredients well as the beans warm up.
• Drizzle in o.j. as needed to keep the beans from sticking and cook for about 5 min more.

Guacamole

1 large avocado

1/4 c. chopped cilantro

1 small roma tomato, deseed & finely chopped

juice of a small lime

1/4 t. chili powder

1/4 t. Spike seasoning

Add avocado (pit removed), lime juice, & seasonings to a bowl.
Using a potato masher, mash avos to a desired consistency.
Stir in the cilantro & tomato.

We use the baked tostada shells. Heat them in a 350° preheated oven for 5-7 min for extra crispiness.

The table was set for making tostadas.

Here's a yummy tostada ready to eat.