Name: Tostadas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil ($0.22); 1/2 white onion, diced* ($0.45); 1 jalapeño, seeded and diced ($0.24); 1 1-oz. packet taco seasoning ($0.59); 2 15-oz. cans pinto beans, drained and rinsed ($1.88); 1 cup water ($0.00); 8 tostada shells ($0.88); 1/2 cup salsa ($0.49); 3 radishes, julienned ($0.37); 1/2 14-oz. bag pre-chopped slaw mix ($0.99); 1/4 cup sour cream** ($0.31); 2 Tbsp chopped fresh cilantro ($0.12); 1 avocado, sliced ($0.99); 2 Tbsp crumbled queso fresco*** ($0.35)

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

40 min total 20 min prep 20 min cook 4 535 cal

Instructions

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1 Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
2 Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
3 Remove from the heat and mash the bean mixture together. Set aside.
4 Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
5 Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
6 Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
7 Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!