Little Tostadas

I like to have a snack/appetizer at the ready for my husband when he comes home from work and let him decompress in front of the television for a minute before he jumps into action. He is a great Daddy, what can i say:)

Be advised to make these close to the time of serving as they will get soggy, just like nachos.

These mini tostadas are made with some leftover food. Goodies like these are a great way to get the best use out of the extra food in your fridge.

I used Tostitos Scoops, leftover black beans *recipe below, spicy guacamole *recipe below, crema mexicana & a radish sliver.

the black beans

1 can of black beans

1 garlic clove crushed

1 roma tomato

onion chopped about 2 tablespoons worth

cilantro chopped about 2 tablespoons worth

a pinch of cumin

Begin with a drizzle of olive oil in a warming pan (medium heat), add the black beans (no need to drain). Next add the crushed garlic and let simmer for ten minutes then add the rest of the ingredients until the beans are fully cooked (another five minutes or so)

the guacamole

1 medium avocado

juice of 1/2 a lime

1 serano chile

a small handful of cilantro

1 tablespoon of sour cream

salt to your liking

In the blender add all of the ingredients and blend until the mixture is smooth. This guacamole is also great for taquitos and flautas.

the construction

Plate your 'Scoops' and dress with a dollop of black beans then follow that with a smaller dollop of spicy guacamole, crema fresca & radish.

You can certainly make this as a tostada or hard shell taco if you'd like, it's pretty healthy and vegetarian friendly too.

enjoy! e