|Tostadas with a side of avocado.|
You can fry up your corn tortillas in a skillet under medium/high heat with some extra virgin olive oil until they are crispy and no longer pliable. Then sprinkle a little bit of sea salt on them when you first pull them out of the skillet. I usually fry up two per person. Then you can open your can of beans and rinse them thoroughly (to take off any extra sodium) then warm them in a sauce pan. Once they are warm you can smash them with a potato masher until they are creamy. I sometimes add some water and a little drizzle of extra virgin olive oil to make them smooth. Once the beans are done you can smooth them on the fried shells, add your pico de gallo and cheese and your favorite salsa. I usually make my salsa but you can use your favorite brand from the store or buy some at your local Mexican food market. Sometimes I also serve tostadas with a side of sliced avocado or with chopped cucumbers. My husband likes them without cheese. The good thing about this dish is you can make the tostadas to suit different tastes so no one is unhappy.
|Tostadas without cheese plus salsa.|