I make dinner most nights (check back in with me in a few weeks when I have a new baby and see if I’ll admit how many nights we’ve had pancakes).
My mom had a list of 30 dinners that everyone would eat when we were growing up, and she basically cycled through that same list over and over again.
I tend to get bored with cooking easily, so I like to try several new dinner recipes a week (plus, I have the wonders of food blogs and Pinterest at my fingertips, so finding new recipes isn’t nearly as challenging).
But, when a day gets long or I’m tired or we’re in a huge rush, I do like having a couple of super fast dinners up my sleeve.
One of them is cheddar tuna melts, which I shared last year.
Another one is these tostadas.
I pretty much always have the ingredients on hand, I can make them without looking at a recipe, everyone in the family eats them (although the girls prefer them without an egg on top because they are crazy), and they’re a legit meal, rather than a bowl of cereal. We’ve been making them fairly consistently for the last two years.
They are also the kind of thing I like to make for lunch when we have visitors, in an effort to pretend we don’t actually eat peanut butter and jelly sandwiches 99% of the time for lunch.
And if you’re having people over to watch football this weekend (should I admit that I have never once actually watched the Super Bowl?), this is a great option before you nosedive in to the desserts.
Black Bean and Fried Egg Tostadas
(adapted from The Sprouted Kitchen cookbook)
Makes 8 tostadas
8 small flour tortillas
1 cup shredded cheese (I use either cheddar or a Mexican blend)
1 can black beans, drained and rinsed
1/2 cup sour cream
1 1/2 teaspoons ground cumin
2 Tablespoon lime juice
salt and pepper to taste
1 1/2 cups baby spinach, roughly chopped
2 avocados, sliced or mashed
Sriracha sauce, for topping
Preheat oven to 400 degrees. Arrange the tortillas on a cookie sheet (or two, more likely) and divide the cheese evenly over the tops of the tortillas. Bake until the cheese has melted, about 5 minutes.
In a saucepan, warm the beans, sour cream, cumin and lime juice. When the mixture is warm, mash with a fork until slightly chunky, then salt and pepper to taste. Stir in the chopped spinach. Spread evenly over the cheesy tortillas.
Fry the eggs then place one on top of each tortilla. Top with avocado and drizzle a little sriracha sauce on top. Serve immediately.