Crispy Veggie Tostadas

One of the perks of my job is having a really great boss. No seriously, he’s pretty awesome. And yesterday, he took me out to lunch for my birthday. It was delicious and I ate way too much food and when it was time to go to the grocery store after work, I wasn’t anywhere close to hungry. The best way to follow up a yummy but heavy meal out is to eat a lot of good for you veggies that have had very little – if anything – done to them.

What I’m trying to say is that this is hardly cooking. With the exception of toasting some tortillas, I didn’t actually cook anything. But there is a lot of chopping involved, so this is a good meal to make if you’re looking to sharpen your knife skills. (p.s. see what I did there? yeah? I’m witty gosh darnit!)

I think that this would also be a great opportunity to state for the record that avocados ought to be eaten more often. They’re amazing for you and they taste even better. Is it too late to make another New Year’s Resolution? Well, either way, I resolve to start eating more avocados. The end.

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Crispy Veggie Tostadas

  • 8 flour tortillas
  • EVOO
  • 2 avocados, diced
  • 4 cloves garlic, minced
  • juice from 1 lime
  • 1 handful cilantro, roughly chopped
  • 15 oz refried beans with chilies
  • 15 oz fire roasted diced tomatoes, drained
  • 1/2 red onion, diced
  • 1 bunch scallions, diced

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Preheat the oven to 400 degrees.

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Brush the tortillas with olive oil on both sides. Bake in the oven for 3 minutes per side until the tortillas are nice and crispy. Set aside and keep warm.

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Combine the avocados, garlic, lime juice, and cilantro in a large bowl. Using a potato masher, mix everything together to the desired consistency. I left the avocados a little bit chunky, but you can smooth them out to more of a guacamole if you prefer.

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Prepare the other ingredients and place them in serving bowls.

Spread the refried beans on the tortillas and then top them with everything else to your liking.

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