I make dinner almost every night, but even with a meal plan that I love, sometimes you just need some good last minute dinner ideas up your sleeve.
My mom had a list of 30 dinner recipes 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 (which is one reason I love the Sweet Peas meal plan so much – every week I get to try a bunch of new things without spending all the time planning or searching for recipes).
But, when a day gets long or we stay at the pool too long or we’re in a huge rush, I do like having a couple of last minute dinner ideas up my sleeve.
One of them is cheddar tuna melts, which I’ve shared in the past.
I pretty much always have the ingredients on hand for this easy tostada 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.
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 and string cheese 99% of the time for lunch.
If you’re looking for quick, healthy and easy last minute dinner ideas to add to your repertoire, this tostada recipe is for you.
If you liked this tostada recipe, you might also like these last minute dinner ideas:
- Creamy Sausage Tortellini with Spinach
- 15-Minute Thai Chicken and Noodle Soup
- One Pan Fried Egg Chilaquiles
Black Bean and Fried Egg 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
- 8 eggs
- 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.
(adapted from The Sprouted Kitchen cookbook)