Since Mexican and all the variations (Tex-Mex, Cal-Mex, etc) are Mike’s favorite style of food, I usually keep ingredients around so I can quickly whip up something in a pinch.
On Sunday night we had one of those pinches, so I threw together a simple meal of tostadas. There are multiple steps, but they can be done concurrently and the finished dish goes together quickly once each ingredient is prepared. To make it a little quicker, convenience versions can be used, as noted.
These can also easily be turned into huevos rancheros by adding eggs in any style you like. This makes a great brunch spread because you can put out a toppings buffet and let guests make their dishes as they please.
Olive oil or nonstick spray
8 corn tortillas
1 red pepper, sliced
1 green pepper, sliced
15oz can pinto beans, drained and rinsed
¼ Tbsp chipotle powder (or more to taste)
1 package Gardein chick’n scallopini
6 oz cheddar cheese, shredded
Sour cream, cilantro, green onions, salsa
Heat the oven to 425 F. Spray the corn tortillas with non-stick spray, or brush with a little olive oil. Place directly on the oven rack and cook until lightly browned on both sides, about 10 minutes total, turning the tortillas over after 5 minutes. (Alternately, buy pre-made corn tostadas)
Heat a nonstick skillet over medium heat, and add 1 Tbsp olive oil. Add peppers to the pan, sprinkle with salt, and cover. Cook 10 minutes or until softened and starting to blacken, stirring occasionally. Set aside.
In a small saucepan, mash the pinto beans with a little water, 1 tbsp olive oil, and chipotle powder and heat over medium heat until warmed through. Set aside.
Cook the Gardein chick’n pieces in a nonstick pan over medium heat, browning on each side, about 7 minutes on the first side and 3-4 on the second. Remove from pan and cut into small pieces.
When all of the components are prepared, layer the tostadas on a plate: tortilla, refried beans, peppers, chick’n, shredded cheese. Add whichever other toppings you’d like: sour cream, cilantro, green onions, salsa, tomatoes, olives, etc.