**Daniel Fast Worthy
My hubby and I have been making these tostadas for awhile now. The original recipe is made with cheese melted on top and usually with zucchini instead of spinach. You can use the zucchini or any other vegetable you may like to substitute on the tostada. As you look for these ingredients listed below, make sure they are sugar and yeast free. Even canned items can have sugar added so be aware of what you are buying!
Thanks for dinner tonight, Hun! It is so nice to have someone cook while you relax!! :)
Ingredients:
4 Corn Tortillas
1 can corn, drained
1 can black beans, drained and rinsed
1/2 small onion
1/4 cup salsa verde (green salsa) I used Ortega brand found right next to other salsas on ethnic isle.
1 cup of spinach leaves, chopped
Sea Salt to taste
1/2 tsp minced garlic
Preheat oven 350 degrees. Spray baking sheet with non-stick cooking spray. Place tortillas on sheet and bake for about 5 minutes. Just enough to get them sturdy for holding all your toppings, do not let it get crispy. Meanwhile, add corn, black beans, onion, salsa verde, spinach leaves, salt and garlic to bowl. Combine well and add more salsa or seasoning if desired. Spoon mixture evenly onto each tortilla. If you have leftover mixture, make more tortillas or save for next day. Bake loaded tortillas for about 30 minutes or until the edges of tortillas are crisp up. Hope you enjoy!
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