Tostada is the Spanish word for "toasted" and in Mexican cuisine, it commonly refers to a dish that is flat or bowl shaped and is made from a deep-fried corn tortilla.

I like buying tostada shells because they have a long shelf life and they're so versatile: break them up as a crunchy topping, use them to dip in stews and dips, or make a quick meal or snack when you're in a pinch for time.

Since we've now mastered avocados, tomatoes, onion and cilantro these tostadas should be a breeze. These can be made without the use of a stovetop, require minimal cleanup and are satisfyingly healthy!

INGREDIENTS FOR MEXICAN TOSTADAS WITH BEANS AND AVOCADO

(serves 1; makes 2 tostadas)

1/2 avocado, cubed
1/4 tomato, cubed
handful cilantro, roughly chopped
few thin slices of red onion
couple spoonfuls cooked black beans
couple spoonfuls frozen corn
2 small handfuls lettuce
couple spoonfuls queso fresco
2 tostadas

Wash and prep ingredients. Place beans and frozen corn in a small, microwave-safe bowl with water, and microwave for 30-45 seconds. Drain and set aside.

Place ingredients on top of tostadas as desired and serve immediately.

Feel free to add a couple dashes of hot sauce or finish with a squeeze of fresh lime and a dollop of yogurt.

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