I’ve tried every which way, but I’m just not much of a cook. But because I like to eat, and restaurant dining isn’t really affordable every night of the week, I’ve become what my roommates call an ‘assembler.’ I make a lot of creative sandwiches, salads and meals from food that I can assemble and pop in the oven for a few minutes (I use my toaster oven for solo quantities and a big oven when I’m cooking for my boyfriend and I).
So I was excited to make the below dish the other night with just about five minutes of chopping, and a minute or two of piling and then throwing it in the oven. I happen to love food from Mexico and Central America, so I usually have a couple cans of beans in the house, a jar of salsa, some corn tacos (they keep for weeks and weeks in the fridge!) and cheese of various kinds. I have a pretty serious tomato habit, and so there are always some in my fruit bowl (I think I must eat at least a tomato a day).
Other ingredients/additions/toppings can be whatever you have in your house; the recipe below was actually totally inspired by an avocado at my boyfriend’s place that had to be eaten that hour, but packaged guac (Trader Joe’s sells a really good one that keeps for up to a month in the fridge since it’s vacuum-packed) works too.
And plus, how fun are tostadas? To make and devour, they are just a good time, especially paired with a delicious local beer or two.
Starre’s Simple Sunday Night Tostadas
6 corn taco shells
1/2 can organic black beans
1/2 can organic pinto beans
1 cup mixed cheeses (I used some old muenster and some new cheddar, but use whatever you’ve got that will melt!)
Teaspoon chili powder
Fresh black pepper
1/3 cup diced organic onion
3 sliced shitake mushrooms
diced vine-ripened tomato
shredded lettuce or pea shoots
salsa to your taste (I like hot)
organic sour cream
1 whole organic avocado, smooshed with 1/2 tsp salt and 1/2 lime’s juice
-Line a flat baking sheet with the six taco shells (you can toast them beforehand for 2-3 minutes if you like them crispier).
-Add rinsed black beans and pinto beans, then shitake mushrooms, then chili powder. Layer cheese with the diced onion.
-Toast for five minutes in a toaster oven, or in a pre-heated 400-degree oven.
-Let cool for 30 seconds, then add fresh toppings in various combinations. Enjoy!