veggie tostada

Ingredients:

• flour tortillas (at least 4)

• 1, 15.5 oz can of Pinto Beans

• 1 red onions

• 1 orange bell pepper (a poblano could also work if you prefer)

• 2 scallions

• 4-8 cherry tomatoes (I love tomatoes so i always opt for more)

• 4 tbsp grated cojita cheese (you can sub for cheddar)

• 1/2 cup sour cream

• 1/2 cup guacamole

• 1 tbsp light brown sugar

  *Option to make ground beef, pork or turkey to add if you want to make this not vegetarian)

Directions:

1. Preheat oven to 450 degrees.

2. Wash and dry the produce.

3. Thinly slice the scallions, separating the white bottos from the hollow green tops.

4. Drain and rinse the pinto beans.

5. Cut the tomatoes in half.

6. Medium dice the red onion.

7. Cut off the stem of the bell pepper, remove all the seeds from inside, and then chop up in the same medium dice as your onion.

8. In a separate bowl, combine ½ cup of guacamole with 1 tablespoon of sour cream. Season with salt & Pepper and mix.

9. In a medium nonstick pan, heat some olive oil. When hot, add in the white bottoms of the scallions, season with salt & pepper. Cook, stirring constantly for for 30 seconds to 1 minute, or until slightly softened.

10. Carefully add drained beaned and ¼ cup of water. Also season with Salt & Pepper. Cook, stiring frequently and start mashing the beans with the back of your wooden spoon. This should take 4-5 minutes until slightly thickened.

11. Transfer to a bowl and stir in the remaining sour cream. Cover with foil to keep warm while you move on to cook the veggies.

12. Rinse your bowl.

13. In the same pan, heat some more olive oil. Once hot, add your halved tomatoes, diced onions & peppers. Flatten out to an even layer, and cook without stirring for 1- 2 minutes until browned.

14. Carefully add 1 tablespoon of brown sugar and 2 tablespoons of water. If you want this to be spicy, you can add chili powder or hot sauce now. Season with Salt & Pepper. Cook this stirring occasionally for 1-2 minutes.

15. While the veggies are cooking place the tortillas on a sheet pan. Prick with a fork to prevent air bubbles. Drizzle with Olive Oil. Toast in the oven for 4-6 minutes until lightly browned and crispy.

16. Assemble Tostadas using the cooked tortillas, mashed beans, & veggies. Top with creamy guacamole, sliced green tops & your cheese of choice! Enjoy!