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!