After I made that yummy Taco Bell wanna be sauce, I knew I had to use it for more than just eating like soup. I wanted to make bean burritos, but gluten free tortillas just never seem to want to be made into burritos. They are always cracking and falling apart so you end up with a burrito in your lap instead of in your belly.
I needed a quick dinner, so I ended up deciding on bean tostadas.
I took my gluten free tortillas, crisped them up in the oven. Then I topped them with refried black beans, an extra generous portion of the sauce, and then topped it with lettuce, tomatoes, olives, and avocados. After I took the picture, I dumped on at least 3 gallons of the sauce, but didn't want to show that my finished product looked like a crime scene....which may be ok, since Halloween is this week, but not very appetizing to stare at.
2 brown rice tortillas
Your choice of oil or cooking spray
1 can refried beans
Assorted veggies (lettuce, tomatoes, avocado, olives, jalapeño slices, onions, bell peppers, etc)
(Non-dairy) Cheese and sour cream (optional)
Preheat oven to 400. Brush or spray tortillas on both sides with oil or cooking spray. Bake in the oven for about 5 minutes until crispy. You can turn them halfway during cooking but it's not completely necessary. Be careful to watch the tortillas closely because they will finish suddenly and will go from done to burnt in what seems like half a second.
While the tortilla is cooking, heat your beans, chop up your veggies, and get out any other toppings you may want.
As soon as the tortillas are done, put them on your dinner plate. Spread each tortilla with half the beans. Top generously with sauce. Pile on your toppings and then finish with more sauce.
Enjoy right away or your tortilla will get soggy. Enjoy!!!!