VEGETARIAN TOSTADAS

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Do you ever have those evenings where you want to make something healthy, filling and quick? For instance, the other night we had family over to the house for dinner, and I knew I would be needing to feed several people (the majority of which were of the male species), but didn't want to spend forever in the kitchen.  I had several options, but decided on tostadas.

Tostadas are another one of the dishes that my Mom would make regularly growing up. She never fried anything, and usually stuck to a clean vegetarian diet.  I have continued to do the same, and still love tostadas.

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Tostadas, makes 12

12 corn tortillas 1 15 oz. can vegetarian refried beans* 3/4 c. cheese, grated (mine is a mixture of cheddar and jack) 2 c. lettuce, chopped 1 c. tomatoes, diced 1 c. vegetarian ground beef, optional 1/2 c. white onion, diced 1/2 cilantro, chopped 1/8 c. sour cream, optionalTapatio, to taste, optional, but HIGHLY RECOMMEND (can you tell I LOVE Tapatio? Ha!)

*I used a can of refried beans because it was simple, you can used any type of beans as long as they are smooshed.  Is that even a word?  Ha!

Use a little bit of oil (I used olive oil) to grease two cookie sheets, and place six tortillas on each.  Top with beans and cheese, and cook at 400° for 12-15 minutes, or until tortilla is slightly crispy.  While the tostadas are cooking, cook vegetarian ground beef in a saucepan until warm.  Once done, top with additional ingredients, and enjoy!

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I served the tostadas with homemade spicy Spanish rice and cucumber salad.  It was delicious!  As you can see, I only had one tostada.  That is because my amazing quasi sister-in-law brought over decadent cupcakes for dessert, and you bet I had one!  Mine was dark chocolate with butter-cream frosting (pictured below). If you're local, check out The Royal Bakery.  Soooooo good!  It's all about balance, friends.

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Have a wonderful weekend!

xo.  Jen