This is what you call last minute dinner post-Thanksgiving feast. And yes, I do usually have pre-made pickled red onions ready to go in the fridge, so much flavor.
Looking for a post-Thanksgiving Fiesta style dinner? Well for some reason, I was. In a quick hurry scrounged through the fridge & pantry to find these items to make what I call the Pseudo Nacho Tostada.
Here are the simple ingredients and steps: Step 1 Pickled red onions: -1 red onion sliced -2tbsp. raw apple cider vinegar -2Tbsp. water -1.5 tsp. brown sugar -pinch of sea salt Place sliced red onion in a collander and rinse with boiling water. Next add all ingredients together in a storage bowl or glass of choice and refrigerate overnight for flavor.
Final Bean Nacho/Tostada
Step 2: Begin assembly of tostada's on baking sheet covered with parchment paper to save clean-up time. Lay each tostada shell out, swipe with 1-2Tbsp. refried beans (Amy's refried beans are what we used), next layer picked onion slices, fresh argula, and top with monterey jack cheese or Daiya cheddar cheese or jack if you require dairy free. Bake in oven until cheese is bubbly at 350 for approx 10 min. Top with dollop of guacamole and devour with pleasure.
Jaimie Cole, MS, RD, LD/N A lover of good food, good times, while being real about the time constraints of being a busy mom to 3 young children with special food allergy needs, entrepreneur, avid adventurer, researcher, and whole foods chef. Enjoy my take on nutrition news with the occasional recipe thrown in.