read this article Well, hello Wednesday! Usually I’m really happy when the middle of the week rolls around, because that means the weekend is almost here. But today…well, today feels like a Friday, which means that when I wake up tomorrow to come to work, it will be especially disappointing. I hate when that happens!
1 tsp extra-virgin olive oil
- 8 flour tortillas
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 Tbsp taco seasoning
- 8 cups baby spinach
- 2 avocados
- 1/2 cup chopped cilantro
- 1 lime
- 1 pinch coarse salt
- 2 cups shredded cheddar cheese
Preheat oven to 400 and line a baking sheet with foil.
Lightly brush the tortillas with oil and place them on the prepared baking sheet.
Bake for about 4 minutes per side, or until lightly browned and crispy.
Meanwhile, place the beans in a small saucepan, over medium-low heat. Add the taco seasoning, a few of the cilantro leaves and a good pinch of salt. Stir to combine and turn the heat to low, until ready to serve.
Heat a large skillet over medium heat, add the spinach, and toss to wilt, about 2 minutes.
In a small bowl, add avocados, remaining cilantro, about 2 tablespoons of the lime juice, a dash of seasoning, and a pinch of salt. Mash with a fork until smooth.
To assemble the tostadas, layer a little of the spinach on each tortilla and top with a spoonful of beans, a sprinkle of shredded cheese and a dollop of guacamole. Serve immediately!