Thursday, June 2, 2011

Gluten Free Vegetarian Tostada

Ohhh, I'm too tired to cook...
Well, then it's time for
Vegetarian Tostadas

This is one of those meals that comes together really fast.  And even faster the second or third time you make them!

We like to eat these on Sundays after church when we are starving and muuuust eat, or die.  Ok, that was dramatic, but these do come in handy for when there's a little time to prepare.
The rice and beans freeze and reheat really nicely.  So I would suggest to make the rice before hand, when you have some time and store in the freezer.  Then when you are ready just reheat and you are good to go.  We can't eat an entire can of refried beans yet, but I know that when our little family gets a bigger we will be able to.  So I just freeze the remainder for the next time.

I love the black bean refried beans.  Never been much of a fan of the regular pinto.  These will change your life.  Well, at least your bean life.

I'm not giving exact measurements because it's up to you what you would like to have and how much you like on your tostada.

Gluten Free Vegetarian Tostada

Corn tortillas
Grated Cheddar Cheese
Canned Black Bean Refried Beans
Double recipe of gluten free Mexican Rice
Chopped tomato
Chopped red onion
Shredded lettuce
Sour Cream

Preheat oven to 350.  Spray one side of corn tortilla.  Bake for several minutes or until starting to brown. Flip tortilla over and sprinkle on cheese.  Bake until cheese is melted and crisp.

Meanwhile heat beans in a small saucepan. 

Remove tortilla and layer with beans, rice, tomato, onion, lettuce, sour cream and salsa.

Freeze extra beans and rice.  Just reheat next time you are ready to use!


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