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Friday, June 5, 2015

Beans and Rice Tostadas

Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.


Beans and Rice Tostadas: Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.
(Please don't mind that the corn tortillas are broken...sometimes it happens to the last ones left at the end of the pack and I wasn't going to throw them away.)



I love all things taco related. So when there were only 2 corn tortilla  and some Cinnamon Spice Fish Tacos remnants left at the end of the week, I made tostadas for lunch. Tostadas don't have to be just for lunch.  They are quite filling and you can top them with just about anything making them great for any meal.  But for these tostadas, I didn't want to waste any of my leftovers so they are topped with beans and rice, cheese, cabbage, cilantro, and avocado sauce.

I love all things taco related. [Tweet this]
Beans and Rice Tostadas: Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.

These are delicious enough to make beans and rice just specifically for tostadas (not just to use up leftovers) and you could add any other toppings you prefer (lettuce, tomatoes, sour cream, guacamole, just about anything you have on hand).  Beans and rice make these tostadas an inexpensive and vegetarian meal (omit the cheese and sour cream and this would be vegan too).

An inexpensive and #vegetarian meal. [Tweet this]
Beans and Rice Tostadas: Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.

Beans and Rice Tostadas

Cook time:  15 minutes
Servings: 1 (2 tostadas)

Ingredients:

2 corn tortillas
1 tsp olive oil
1 cup beans and rice *see note below
1/4 cup shredded cheese
Cabbage slaw (optional)
Cilantro (optional)
Avocado Lime Dressing or Avocado Sour Cream  (optional)

Beans and Rice Tostadas: Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.

Preheat oven to 400 Fahrenheit

Lightly brush the tortillas with oil (or if you have spray oil spritz them). Lay them on a baking sheet and bake at 400 F for about 10 minutes until lightly browned and crispy.  I just used my toaster oven...no need to heat up the big oven for only 2 tostadas (I love my toaster oven)

Don't heat up the oven for only 2 tostadas (I love my #toasteroven). [Tweet this]
Spread about 1/2 cup of beans and rice on each crispy tortilla.

*Note:  the beans and rice can be any kind of beans and rice such as my Black Beans and Rice, Red Beans and Rice, Bean and Rice (Taco Salad), or just simply a can of beans cooked with a cup of dry rice + water, a can of tomatoes, and your favorite spices.

Sprinkle a couple of tablespoons of cheese (more or less to your liking) on top of the beans and rice.

Then, broil for a couple of minutes until the beans and rice are re-heated and the cheese is melted.

Top with any optional ingredients or any toppings you choose.  Some ideas are lettuce, tomatoes, onions, jalapenos, salsa, and/or guacamole.

Makes 1 serving of 2 tostadas.  You can easily multiply this recipe to feed more.

Enjoy.

Beans and Rice Tostadas: Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.



Check out all the other recipes mentioned in this post:


Black Beans and Rice: A complete one dish dinner with black beans, rice, meat and vegetables. All cooked in one pot.
 Red Beans and Rice: A one dish meal of red kidney beans flavored with bacon and peppers served over rice.
How to Make Salsa: A tutorial on how to make a quick salsa with tomatoes, onion, cilantro, jalapenos and lime juice chopped fine in a food processor.
Bean and Rice Taco Salad: A vegetarian meal of tortilla chips and lettuce, topped with spicy rice and beans, and finished with avocado sour cream and cilantro.
Cinnamon Spice Fish Tacos: White fish fillet coated with a spicy cayenne cinnamon spice mix, wrapped in a corn tortilla and topped with cool cabbage and creamy avocado sauce.
Quick & Easy Guacamole: A four ingredient guacamole with a wonderful flavor that's ready in no time. So simple anyone can make it.

Linked to:  Pretty Pintastic, Best of the Weekend, 2 Cup, Treasure Box, Lou Lou Girls Tickle My Tastebuds, Wakeup, Whimsy, Full Plate, Freedom, Foodie Friends, Favorites

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6 comments:

  1. Jenna MeonJune 8, 2015 at 2:10 PM

    So pretty!!

    ReplyDelete
  2. JoybeeJune 8, 2015 at 8:34 PM

    Thanks, Jenna. Red cabbage always adds great color (it's an easy way to brighten up a lot of food).

    ReplyDelete
  3. Elaine MatthewsJune 11, 2015 at 3:21 PM

    I love anything that is Mexican!! I just love the flavors!! I would love if you stopped by My 2 Favorite Things on Thursday - Link Party and share your stuff!! I'd love to have you!!

    ReplyDelete
  4. JoybeeJune 12, 2015 at 3:59 PM

    Me too Elaine. I'll check out your link party soon.

    ReplyDelete
  5. Miz HelenJune 17, 2015 at 8:21 AM

    I like the addition of the slaw to your tostadas, great idea. Thanks so much for sharing your awesome recipe with Full Plate Thursday and come back real soon.
    Have a great day,
    Miz Helen

    ReplyDelete
  6. JoybeeJune 17, 2015 at 2:37 PM

    Thanks, Miz Helen. I had the slaw leftover from some fish tacos earlier and I loved the color and crunch so it just seemed natural to add it.

    ReplyDelete