When Jack is away, as he is now, I tend to revert to fast, easy snack-like meals. I always have tortillas and refried beans in the house to satisfy my ongoing cravings for Mexican (okay, maybe not strictly Mexican in this case) food. Given a choice I'd eat some form of tortillas, beans and salsa or pico de gallo many times a week.
Bean and Cheese Tostadas with Pico de Gallo
Refried beans (I buy small cans of vegetarian refried pinto beans)
Red chili paste
Monterey Jack cheese, shredded
Iceberg lettuce, finely shredded
Pico de Gallo (below)
Preheat the oven to 350 F. Fry as many tortillas as your eyes and stomach tell you to (two usually does it for me) and let them drain on paper towels.
Mix the refried beans with a few teaspoons of red chili paste (or salsa or what ever you have on hand), and spread a dollop onto each tortilla.
Place the tortillas on a baking sheet and top each one with cheese. Pop them into the oven and let the cheese melt.
Plate them up and top with lettuce, pico de gallo and a dollop of sour cream.
Pico de Gallo
3 plum tomatoes
1 - 2 jalapenos
1 small white onion
1/2 cup fresh chopped cilantro
Finely chop the tomatoes, jalapenos and onion and combine in a bowl. Cut the lime in half and squeeze the juice, one half at a time, over the chopped vegetables, to taste. Add the cilantro and stir. Cover and let site for an hour to marry the flavors. Taste and adjust according to preference (you may want more chili or cilantro or lime juice).