My two year old daughter decided a long time ago that she’s somewhat of a vegetarian. She will eat the occasional bite of chicken or deli meat, but beef and pork are usually (literally) off the table.
I feel no need to push the issue and force her to eat meat when there are so many other great options out there for getting protein. Luckily she’s a huge fan of beans, so incase you haven’t noticed already, we are a big bean family now.
One of my favorite ways to please everyone at our table is to set up a tostada bar. Since the tortillas are baked, not fried, this turns into a big, healthy, Mexican salad. Everyone is happy because they get whatever toppings they want. My husband is a shrimp guy, but feel free to use diced chicken or sliced steak.
Its crispy! Its melty! Get on it!
1 package corn tortillas
1 can refried beans, warmed
1 can black or pinto beans, warmed
2 cups shredded monterey jack cheese
1 pound cooked shrimp
1 tomato, chopped
4 cups romaine lettuce, chopped
1 avocado, diced
1 bunch cilantro
Preheat oven to 425ºF. Lightly spray both sides of the corn tortillas with cooking spray and place in a single layer on a baking sheet, working in batches if necessary. Bake 15-20 minutes or until lightly browned and crispy.
Top with desired toppings. Tostadas may be returned to the oven for a few minutes to melt the cheese and warm any cold toppings.