This is less a recipe than a method, but everyone loved it, so I had to share. Over the weekend, we watched the Rick Bayless show, Mexico, One Plate at a Time. Cooking shows are one of the few things we all enjoy watching, and this was a great one to watch together because it also was about travel and culture, and the kids were tickled that Bayless lives in Chicago.
Tostadas are so easy to make. We are lucky to live in a city with a big Mexican population. It means that fresh tostada shells are available in the supermarket. If they aren't available near you, you can make your own by frying corn tortillas until crispy.
I heated some oil in a pan and added mashed garlic and some chopped green pepper. Once fragrant, I added 2 cans of black beans and mashed it all up a bit with a potato masher. That got pushed to a back burner and left on low.
The next piece is protein. You can use shredded leftover chicken or steak, or you can do what we did tonight and just cook up some chorizo.
Take a tostada, spread it with the beans, top with the meat, and then garnish! Our garnish was sliced avocado, shredded cheese and some lettuce that was tossed with sour cream and hot sauce.
What have you all been eating this week?