I threw this together with leftovers in my fridge. I made tostado shells with corn tortillas baked on an upside down mini cupcake pan. I topped it with iceberg lettuce, chopped tomatoes, chopped avocados, chopped onion, black beans, cilantro and cheese. I dressed it with squeezed lime juice, olive oil, cumin, hot sauce and black pepper. It was delicious and the crunchy lettuce with the warm tortillas was so yummy.
My husband unexpectedly made it home in time for dinner so I defrosted a hamburger and sautéed the meat and added to my meatatarian husband’s dinner. He loved it!