Wednesday, April 9, 2008

1st Street Tostadas

From Alexandra. Chop an onion, chop some garlic. Saute some of both in a pot with olive oil for a bit then add a can of pinto beans and some salsa. In a separate pan, saute the rest of the onion and garlic in some olive oil. Add slices of yellow or red bell pepper. When they’re almost soft, add spinach leaves and cook until they’re just wilted. Soften tortillas—corn or flour—in the oven. To assemble, take a tortilla, add grated cheese, a dollop of the beans, a dollop of the spinach/pepper mix, guacamole, chipotle or other chile saude, chopped tomatoes, lime juice.

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