Since we are guaranteed to have lots of roast meals over the next few days, I decided to bring a little Mexican food from California into the mix for lunch!
Ingredients: Serves 24 small corn tortillas or 2 whole wheat tortillas
1/2 cup frozen corn, thawed
1 can black beans or kidney beans, rinsed
1/2 cup cooked Mexican rice or brown rice
6 ounces jack cheese or mild cheddar cheese, shredded
1/4 head of lettuce, chopped or 1 cup salad greens
1/4 cup tomato salsa
2 Tbsp. chopped scallions (spring onions)
Handful chopped fresh cilantro (optional)
Sour cream and guacamole to serve (optional)
Preheat oven to 400°F/200°C.
Place tortillas in an oven-proof dish or baking tray. Mix corn, beans and rice together then spread to cover the tortillas and sprinkle with the cheese.
Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 minutes.
Take the dish out of the oven and top each 'tostada' with chopped lettuce, tomato salsa, chopped scallions and chopped cilantro. Cut into 4 portions and serve immediately.
Place tortillas in an oven-proof dish or baking tray. Mix corn, beans and rice together then spread to cover the tortillas and sprinkle with the cheese.Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 minutes.
Take the dish out of the oven and top each 'tostada' with chopped lettuce, tomato salsa, chopped scallions and chopped cilantro. Cut into 4 portions and serve immediately.
Hi, I hope you had a good Christmas. We gave the Open faced Tostadas a go last night (with the addition of Turkey, because were swimming in the stuff).
ReplyDeleteHow did you handle the snow? Its not normally around for as long as it was this year.
Anyway, good health and prosperity for the new year from us all at The Expat Directory. On a side note, its nice to see your votes adding up :)