|(I discovered using large pieces of lettuce as "lids" works well.)|
Mexican or cilantro lime rice
• Preheat oven to 425. Spread 6 corn tortillas on a cookie sheet. Lightly spray them with cooking spray and then sprinkle with salt (you can omit the cooking spray and the salt if you’d like). Bake at 425 for 12 minutes, until golden and crispy.
• Mix one can of refried beans with about ¼ c. nutritional yeast, ½ c. mild salsa, and ½ T. taco seasoning. Heat in the microwave, stopping to stir every minute or two.
• Top tostadas with a thin layer of the bean mixture and any other topping you’d like. We usually do the toppings I listed above.