We're nearing the end of the school year and the end of the school semester for me which means.. I'm exhausted. Mentally. My brain is packed full. Like so, so full. My life is also more full than it used to be. I used to have a lot of trouble making friends, but I feel like I have turned a corner and I am developing meaningful friendships, which means a more packed social schedule. Also, I didn't want to bring it up again, but.. the weather. She's being nice to us now, which means hours spent riding bikes and scooters and meeting the neighborhood kids.
I'd really not go so far as to say I'm busy because I still have plenty of time to watch Frozen in the middle of the day and watch more television than I care to admit.
But truth be told, I am always more of a simple meal kind of girl. Sure, I take on the occasional project or bread baking, but I like to cut corners. When recipes call for two bowls for wet and dry ingredients, I always turn it into one. I like recipes that I can adjust based on the contents of my refrigerator.
This is one of those meals. You can change up basically every component of these tostadas. Change the type of tortillas. Use black beans or leftover taco meat instead of refried beans. Use whatever cheese you have lingering in your refrigerator or none at all. Lettuce instead of crispy kale. Add tomatoes, onions, extra avocado.. I feel like you can handle this!
Vegetarian Tostadas with Crispy Kale
I made 8 tostadas, which would probably be enough for 2 adults without any side dish. Feel free to make some rice or another grain to stretch it even more.
2 brown rice tortillas (I use Food for Life brand)
Refried beans (canned or homemade, I use the Trader Joe's Salsa Style)
Cheddar cheese, shredded
Kale (I used about half a bunch for 2 tortillas)
Olive oil, kosher salt & garlic powder for kale
Avocado & cilantro for garnish
Preheat oven to 350 F. Slice tortillas into 4 pieces each. When oven is preheated, crisp tortillas about 5 minutes.
While you are waiting for the oven to preheat and tortillas to crisp, warm your beans in a small saucepan on the stove and shred your cheese.
Also, tear kale into medium pieces and place on another baking sheet, then massage about 1 tsp. olive oil into kale along with a sprinkling of salt and garlic powder. Place in oven for about 10 minutes or until crispy (but not burnt).
When tortillas come out, spread with a little bit of refried beans and top with cheese. Place back in oven to melt the cheese while the kale finishes crisping.
To finish: Top each tostada with a little crispy kale, avocado and cilantro.