Yay! It’s leftover day and we’re having Vegetarian Ranchero Tostadas. My allergy-brain loves leftover day! So simple. Leftovers + tostadas = fantastically simple and delicious dinner. Yum. With our lean budget at the end of March, we didn’t have a ton leftover. I scrounged up leftover beans and ranchero sauce for this simple meal.
Vegetarian Ranchero Tostadas
Tostadas (fry your own or buy pre-cooked tostadas)
Refried black beans (I made my own in the slow cooker)
Ranchero sauce (leftover from Benedict Rancheros; you could sub salsa)
Hot olive mix (or regular jalepenos and olives)
Shredded leaf lettuce
Layer your tostadas with beans, cheese and ranchero sauce. Bake at 400 for about 10 minutes (or microwave for 2). Top with shredded lettuce and a dollop of sour cream. Eat. Smile.
So incredibly good and simple. The ranchero sauce is really fantastic, but I’m sure it’d be good with salsa, too. I love tostadas. The best thing about these (and quesadillas, too) is that you can pretty much slap anything you like on top and it would be delicious.
What’s your favorite homemade “fast food”?
Project Food Budget:
Hooray for a new month! Our budget is $300/month or $75/week. We spent $38 on our CSA box on this fresh month. So we’re still well under, but will likely have a big shopping trip over the weekend to restock our pantry, which was depleted in the lean final week of the last month.
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