- Corn tortillas (I used two)
- Avocado (I used one avocado)
- Red bell pepper, cut into small slices (I used half of a large pepper)
- Red beans (you may substitute black beans)
- Shredded cheese (Cheddar, Monterrey Jack, Mexican Blend--whatever)
- Cilantro (a handful--adjust to fit your tastes)
- Taco seasoning
- 1/3 cup Light sour cream (you may substitute Greek or plain yogurt)
- 1 teaspoon chopped garlic
- Salt and pepper to taste (I also used Cayenne pepper)
- Olive oil
Preheat oven to 350.
Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4-5 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes (Watch closely to avoid burning your tostadas!). Remove from heat and set aside.
In a small bowl, mash avocado with some salt and taco seasoning until it resembles guacamole. Set aside. Heat some olive oil in a small frying pan and add the sliced red bell pepper, some taco seasoning, and a bit of Cayenne pepper for a little heat. Saute for about 2-4 minutes.
For the sauce:
In a food processor or blender, puree the cilantro, sour cream/ yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your tastes.
To assemble:
Top the crispy tortillas with beans, avocado, bell peppers, and a little cheese. Drizzle with cilantro sauce.
