We all have those days - those am. hungry. now. days. You know, when you're too hungry to think of anything to make? Here's a great go-to recipe for those times. Really, all you need is a few key ingredients on-hand and you're saved.
serves 2 if you're ravenous (4 if you're not)
4 (2.5 cm/ 6 in) corn tostada shells*
1 x 400g can of beans (pinto, black, kidney, refried, a mix ... whatever you've got)
1/3 c of your favourite salsa
1/2 tsp cumin
1/2 tsp salt (but only if your beans are unsalted ... )
1/2 - 3/4 c shredded cheese (cheddar, mozzarella ... whatever you've got)
4 handfuls of washed baby spinach leaves
2 tomatoes, chopped
4 dollops of organic sour cream
*Try to get organic when you can, and GMO-free corn shells.
1. Drain and rinse the beans, then heat them up in a pan or the microwave. Add the cumin and salt and mash up the beans slightly. If you're using refried beans, no need to mash.
2. Pull out your tostada shells and assemble (distribute evenly among the 4)
tostada shell ... beans ... salsa ... cheese ... baby spinach ... tomato chunks ... sour cream
3. Be sure you have some napkins at hand!
How much did this cost?
Well, I made this on my holiday in the States, so it's a little unfair to cost everything. But it's cheap and fast and the spinach really adds a hit of pick-me-up iron. So, perfect for those hunger-emergencies! I made this batch with some tomatoes picked out of a family-friend's garden - they were the star of the dish. Thanks, Sheryl!
Have a lovely week!