Ingredients:
- For the Tostadas:
- 4-6 tostada shells (store-bought or homemade)
- 1 can (15 oz) baked beans (or homemade)
- 1/2 lb chorizo, casing removed (if using link chorizo)
- 1 tablespoon olive oil (if needed)
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- For Toppings:
- Shredded lettuce
- Diced tomatoes
- Sliced avocado
- Crumbled queso fresco or shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Cook the Chorizo:
- In a skillet over medium heat, add the chorizo. If it’s loose chorizo, you don’t need extra oil; if it’s in casings, add a little olive oil to the pan. Cook for about 5-7 minutes, breaking it apart with a spoon until it’s browned and cooked through.
- Heat the Baked Beans:
- In a separate pot, heat the baked beans over medium heat. If desired, stir in cumin and season with salt and pepper to taste. Keep warm.
- Prepare the Tostadas:
- If using store-bought tostada shells, you can warm them in the oven for a few minutes or toast them lightly in a dry skillet until crispy.
- Assemble the Tostadas:
- Spread a layer of baked beans on each tostada shell.
- Top with the cooked chorizo.
- Add your choice of toppings: shredded lettuce, diced tomatoes, sliced avocado, crumbled queso fresco, and a dollop of sour cream or Greek yogurt.
- Garnish:
- Sprinkle with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
Tips:
- Feel free to customize the toppings based on your preferences or what you have on hand.
- You can add jalapeños for some extra heat or use black beans instead of baked beans for a different flavor.