When avocados are perfect, I like to make vegetarian tostadas with them so we can really enjoy the avocados. If I plan ahead, I like to make refried beans or even just cooked pinto beans. But I almost always have a can of refried beans or black beans in the pantry.
I fry up a couple of corn tortillas to make the crispy base, spread on some refried beans and top with avocados, lettuce and salsa. Simple and good.
Yesterday I dropped my youngest off at the airport as she left for a semester abroad in Melbourne. I wanted a simple dinner when I got home. I spotted the avocados ripening on the counter and knew this is what I wanted.
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