Black bean quesadillas have become a weekly staple at our house. They make a quick, healthy, and filling lunch or weekend snack after the fridge has been cleaned out. Last week I had them on the menu, but had run out of tortillas.
As much as I’d love to say that I just “whipped up some tortillas real quick” I can’t. Homemade tortillas are one thing I’ve tried a few times without much success, and I really need to be in the mood before I’ll attempt them again.
So there I was: lots of black beans and cheese and hungry kids, no tortillas. Keep in mind, the nearest tortilla source is 15 miles away. Not gonna happen.
Enter use what you have. I did have some corn tortillas in the freezer. Here’s what I threw together, which will now also become a staple in our home. Yummy!
Black Bean Tostadas
- corn tortillas (4 inch)
- canola oil
- black beans
- shredded cheese
- sour cream
Heat a few tablespoons of oil in a skillet. Fry each tortilla, 30 seconds to a minute on each side.
Line a pan with tortillas. Top each with black beans.
Bake in a 400° oven for 8-10 minutes.
Top with salsa and sour cream.
My kids thought it was so much fun to pick these up and eat them like a giant chip! Simplify your life, and maybe even save some money in the process, by using what you have. The results just might become a quick and tasty staple at your house!
Have you made any substitutions that have turned into family favorites? I’d love to hear about them!
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