All my recent omelet making produced an abundance of fresh salsa in the fridge. A bowl of extra salsa is a culinary opportunity. This has invited thoughts about how to best enjoy this zippy, juicy, small-cut salad. If you don’t have any salsa, check yesterday’s post for the recipe.
First, I made a quick bowl of soup last night with homemade beef broth from the freezer (you could use chicken or vegetable broth), cubed tofu and about half a cup of salsa. It was extra colorful because I added 1/4 teaspoon of turmeric to the broth.
Tostadas came up for dinner. Every time I make them, I wonder why I don’t do this more often. They are so easy to prepare and always welcome. Bright, colorful, nutritious, meatless if you wish, economical, quick to prepare, minimal cooking … the list can go on.
To make them, you will need corn tostadas — those crispy corn tortillas ready to eat, warm refried black beans or pinto beans, grated or thinly sliced cheese of your choice and a ripe avocado. Plus your leftover salsa. Since I was the only one home for dinner, I kept it simple, but you can add more toppings: sliced radish, thinly sliced romaine lettuce, shredded chicken, sliced baked tofu, chopped red onion, chopped cilantro. Whatever appeals to you — there are no set rules. This is a fun and easy meal for company, because everybody can custom build their own tostadas to taste.
To assemble: spread warm refried beans on a tostada, top with sliced avocado, cheese and salsa. Enjoy!