My first year with Monroe was tough – like everyone else, I had to adjust to receiving food rather than choosing it from the grocery store. It’s been years now and I’m well adjusted to the rhythm of being part of a CSA…I actually dread the few months of the year I have to go to the store. That said, there are weeks when I just want to use a LOT of vegetables from the fridge in one fell swoop so that I can start fresh with the next delivery. That’s how this tostada recipe – no, method…recipe is too organized sounding – was born.
- 1-15 oz can refried beans
- 1 package tostadas (try to buy something without hydrogenated oils)
- Olive oil
- Chopped or diced veggies – whatever you’ve got on hand. This week I used red onion, green peppers, summer squash, corn, cabbage, tomatoes, tomatillos and cilantro (Some of this is from my garden. Strangely, I grow more food in addition to the wonderful goodies we get from Monroe’s!)
- Grated cheddar or monterey jack cheese
- Salt and pepper, to taste
Gently heat refried beans in a small saucepan on low heat. Meanwhile, heat a medium saute pan with a tablespoon of olive oil. When hot, add diced vegetables and cook to your preference of doneness, seasoning with salt and pepper along the way. I like to soften red onions quite a bit to take the bite out of them. I like to saute summer squash until the water is released and they brown a bit. I cooked everything above except for the cabbage, tomatoes, tomatillos and cilantro, which I added later as toppings.
Assembly: spread 2-3 tablespoons of warmed beans on each tostada. Top with cheese, then sauteed vegetables. Finish by adding cabbage, tomatoes, tomatillos and cilantro (or whatever YOU have on hand. Avocado would be a delicious addition.) on top. Be careful not to overload the tostada, or it will fall to bits…but it will still taste good!