My mom and I have always been fans of tostadas (a.k.a. chalupas, at some restaurants). Crunchy, flat corn tortillas topped with whatever you want. Since we liked them so much at restaurants, we continually tried to make them at home when I was younger. We tried everything to get those tortillas crunchy – fried them to within an inch of their life, baked them, fried them and then baked them. They always turned out….OK. They were somewhat crunchy, but also still chewy, and not quite the same as the restaurant version we loved.
Fast forward 20 years, when my hubs and I decide we want to make tostadas. Now, a 5-second Google search reveals a foolproof method – spray the tortillas with nonstick cooking spray and then bake them. Of course, why didn’t we think of this before? It works like a charm, I tell ya. So, lets thank our lucky stars for the internet, and whip up these crunchy tostadas for a quick #weekdaysupper this week. Crunch crunch crunch crunch.
- 8 corn tortillas
- Nonstick cooking spray
- 1 pound flank steak, marinated overnight using a half-batch of this Alton Brown recipe
- 1 (15.5 ounce) can black beans, drained (reserve 1-1/2 tablespoons liquid from can)
- 2 tablespoons pickled jalapeños
- 2 cups shredded iceberg or romaine lettuce
- 1 cup crumbled queso fresco
- 1 cup guacamole, prepared using your favorite recipe
- Hot sauce
- Lime wedges, for serving (optional)
3. Place beans and their liquid, and jalapeños in food processor; process until smooth. Microwave bean mixture 60 seconds or until hot.
Make sure you check out this week’s other easy #WeekdaySupper recipes!
Monday: Skillet Fajitas from Country Girl In The Village
Tuesday: BBQ Shrimp, Broccoli & Cheesy Quinoa Bowls from Cupcakes & Kale Chips
Wednesday: Grilled Chicken and Garden Vegetable Pasta from Supper For A Steal
Friday: Chinese Chicken Salad from The Urban Mrs.