My boys eat a lot of burritos, tacos, enchiladas and the like. They absolutely love Mexican food and I love that burritos and tacos are really good hiding places for healthy food spiced up to taste so good the boys forget to pick out the "what's this?" pieces of food.
We had never made tostadas, so I developed this version that was a big hit with the boys, SPH and I. I called the tostadas "giant chip tacos" and added my own barbecue twist to a traditional Mexican tostada. The result? A definite make-again healthy dinner that lead to all four of us being inducted into the clean plate club.
Black Bean and Avocado Tostadas
2 - 15 oz cans black beans, rinsed and drained
1 cup (or so) corn
1/2 cup red onion, diced
1/4 cup fresh cilantro, minced
1/2 - 1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup salsa
1/3 cup barbecue sauce
10 corn tortillas
1-2 cups shredded cheddar or colby jack cheese
1 avocado, sliced thin
Preheat the oven broiler.
Mix the black beans, corn, red onion, cilantro, cumin, salt, ground pepper, salsa and barbecue sauce in a bowl. Set aside.
Place 5 corn tortillas on a baking pan and put under the broiler for minute or two, or until they are slightly golden. Flip and repeat, but only leave the tortillas on this side for one minute, as you will return them to the broiler with the topping. Remove from the oven.
Top each tortilla with about 1/3 cup of the black bean mixture and a sprinkle of cheese. Return to the broiler for a minute to heat the black beans and melt the cheese.
Remove from the broiler and top with a couple avocado slices.
The slight barbecue taste of the black bean mixture blends beautifully with the avocado and crisp tortilla. We'll be making these "giant chip tacos" again soon!
Hope your weekend is sweet-