This week’s meal is great when you’re in a hurry or if you want to use up pantry staples. It’s also very kid-friendly, as kids can assemble what they want on their tostadas. Even better, this recipe is packed with healthy protein that will help you stay full!
8 corn tortillas
1 cup of black beans, mashed and seasoned to taste (cumin, garlic powder, and onion powder all great to add to black beans for flavor. You can add salt too, but make sure you keep it low!)
1 cup chopped spinach (to save money, you can also use frozen spinach!)
1 avocado, cubed
Shredded mexican cheese, to taste
Optional: salsa, sour cream, cilantro, onions, olives, and other toppings your family likes
Whisk eggs and spinach together in a bowl.
Cook egg mixture on stovetop in pan sprayed with olive oil or other cooking spray until eggs are done and spinach is wilted.
In the meantime, warm corn tortillas in the microwave or in a pan over the stove. Microwave beans until warm.
Assemble tostadas by spreading 1/8 cup of beans over each tortilla, and dividing the eggs between the 8 tortillas (1 serving is 2 tostadas). Add avocado, and toppings to your liking.
The salad pictured here is very simple (spring mix, cashews, and dressing) and uses a dressing submitted by one of our contest winners! It’s a homemade ranch with no added sugar and few ingredients. Check it out here.