It's Monday already. We spent the weekend in San Diego with family and the time went by so fast. Did you do anything fun over weekend?
Today's post was a meal I actually made last Monday and in case you don't have anything planned for dinner tonight, I'm sharing it with you today. Mexican food is one of my favorites and since this dish is packed full of flavors, you won't miss the meat.
Here's how I made them-
Preheat oven to 350 deg. Spray both sides of 4 corn tortillas (or as many as you're making) with cooking spray and bake until crispy.
Prepare and add toppings:
1 can of vegetarian refried beans, heated
2 chopped tomatoes
1 large onion carmelized in a little olive oil
1 large avocado chopped
Shredded Mexican cheese blend
Sliced black olives
Dollop of sour cream.
Your favorite salsa
Obviously, you can use whatever toppings you like. What do you like? I've been know to dump hot sauce all over my tostadas as well. So So Spicy and Gooooood!