The meal schedule in Mexico is different from the one in US. In Mexico we eat breakfast early in the morning, around 7 am, depending on school or work (or gym). Then our main meal is during lunch time, usually around 2:00 – 2:30 pm. This is a big meal, not like a lunch salad, it is a complete meal. People go to their homes during a 2 hour “lunch break”. Then dinner comes at around 8:00 pm also depending on what time you finish your duties. Because dinner is late, it is a lighter meal, like a simple salad, sandwich, quesadilla or tostadas. Sometimes I like one schedule better than the other, but I guess I get used to it really quickly depending on where I am at the time.
Today it is Tostadas turn! My husband love bean tostadas. I guess they give him the perfect energy for next day’s early cycling.
You can top tostadas with what ever comes to your mind, like avocado, ground beef, shredded beef, shredded chicken, shrimp, you name it! This time I decided to prepare the most traditional I know: bean tostadas, enjoy them!
2 Corn tostadas
3/4 Cup smashed pinto beans (you can find our how to prepare them here)
1/2 Tomato sliced
1/4 Avocado sliced
1/2 Cup shredded cheese
Salsa (If you have on hand)
- Heat the beans
- Spread the beans over the tostadas
- Top with the tomato and avocado slices
- Finish with the shredded cheese
- If you want spiciness you can serve them with salsa
- Easy, right?! Enjoy! And what about some mango water?