Keep that in mind when I tell you that this tostada is perfectly crispy—I mean, flatbread crispy, with snappy edges that crackle with every bite. It is also five-ingredient, ten-minute easy. And tasty to boot!
Leftover tortillas, sharp cheddar, and meaty black beans are recycled from the man pie, while zesty tomatillo salsa verde provides fresh flavor. The salsa really kills it—like Celine Dion singing the last chorus of “It’s All Coming Back to Me Now.” Baby, baby, baby!
This is Alex thinking, “Wow, that’s zesty!”
Crispy zesty tostada
(Add chicken to beef it up. This “recipe” is more about the method than anything else.)
Preheat oven to 400°. Place tortilla on a baking sheet and top with about ¼ cup of cheddar cheese and ¼ cup of black beans. Bake until tortilla is crisp, cheese is melted, and beans are hot—eight to ten minutes. Slice an avocado and toss it with salsa verde to coat. Top tostado with dressed avocado slices and drizzle with more salsa verde. Make as many as needed and serve hot.