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I’ll admit it:  a lot of the food on this blog is me showing off–I spent a year or two writing an unpublished cookbook on weekends and some nights, teaching myself to make anything gluten-free.  What I eat every day, though, is sometimes something entirely different, and cheaper.  This is one of those recipes.

Baked Tostadas:

You should make your own for two reasons:  one, by baking them, there is a lot less grease, and, two, I have yet to find tostadas that say “gluten-free” on the package. 

Ingredients:

Mission Corn Tortillas (It says, “gluten-free” in orange print on the back of the package.)

Kitchen Apparati:

toaster oven

tin foil

Turn the temperature knob to about 400 degrees.  Line the toaster oven pan with tinfoil.  Bake the tortillas in the toaster oven for about 5-7 minutes, until they get crispy.

Directions for Baked Tostadas and Pinto Beans:

Ingredients:

1 can Bush’s Pinto Beans (They’re gluten-free–I couldn’t even find certified gluten-free dried pinto beans.)

tomatoes

salsa or pico de gallo

cheddar cheese

Kitchen apparati:

Toaster oven

wooden spoon for bean mashing

When you’re ready to assemble this recipe with the beans and tostadas, chop the tomatoes and shred some cheddar cheese.  Mash the beans up with a spoon, and spread the mashed beans on the tostadas.  Put all of the ingredients together and put the whole thing back into the toaster oven  at 400 degrees for two minutes to melt the cheese.  Top with some kind of salsa.  (What’s in the photo is store brand salsa from the Austin Whole Foods mother ship.)

Cost:  About $1.50 per serving