Every day on our honeymoon in Mexico, I ate the same thing for breakfast. Which was pretty much everything on the breakfast buffet.
What is it about the power of an all-inclusive resort? It only took one meal before my thoughts became irrational: I need to eat everything at the buffet because…I just must.
But getting back to the breakfast. My favorite thing that I ate everyday for breakfast was called chilaquiles. To me, they were tortilla chips with some kind of beans, onions, red sauce, and white melty cheese. They were SO GOOD. So good, in fact, that I ate them every single day. I think I mentioned that already.
Those little chilaquiles are what I thought of when I made these roasted bell pepper tostadas. Of course, mine are no where near as indulgent as the true Mexican variety, but they remind me of warm, happy times. And I could use some warm in my life right now.
And some tan.
On the other hand, even when times are warm and happy, there’s always that dilemma of the solo shots on the two-person-vacation.
I’m not vegan, but this could easily make for a vegan meal, if you like that sort of thing.
But, wait for it…
There’s my dairy! Unpictured is the salsa verde that was overtaking this tostada after the photo shoot. I’d highly recommend Archer Farms Roasted Salsa Verde. It’s just a little bit sweet, which balances the peppers perfectly!
- 2-3 bell peppers
- 1 onion
- 1 teaspoon each cumin, chili powder, smoked sweet paprika
- 1 can black beans
- Tostada shells (3-4)
- Sour cream and salsa
- Coarse chop the peppers, coat with oil and spices. Roast at 400 for 20-30 minutes.
- In a food processor, puree the black beans with the garlic. Add spices if you want.
- Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!
What vacation – or vacation food – are you dreaming of?