Tostadas with Fajita Vegetables and Refried Beans
with cilantro lime rice
- Rice, uncooked white or brown - 1 1/2 cups
- Onions, medium - 1 , sliced
- Bell peppers, any color - 1 , sliced
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Cumin - 1/2 tsp
- Chili powder - 1/2 tsp
- Beans, refried (14oz / 397g) - 1 can
- Tostada shells - 8
- Sour cream - for serving
- Cilantro - 2 Tbsp , leaves chopped
- Cooked rice (ingredients listed separately) - ~1 1/3 cups
- Lime juice - 1 1/2 tsp
Rice - This makes enough for 2 nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro leaves.
Heat oven to 400F / 204C degrees.
While oven heats, place a wok over medium-high heat. Add oil and then onions and bell peppers to heated oil. Saute until vegetables are tender. Stir in garlic, cumin and chili powder with a pinch of salt. Saute for 1 minute more. Set aside.
Pour refried beans into a microwave-safe bowl. Warm in the microwave.
Toast tostada shells in the oven until crisp, ~5 minutes.
If rice was made ahead, reheat in the microwave (remember to reserve half for Wednesday). Stir in lime juice and cilantro leaves.
Top tostada shells with refried beans, peppers and onions and a spoonful of sour cream. Enjoy cilantro lime rice on the side.