So much has happened since we last spoke. So much so that I don't even think I can put it all in one post. The two most important things? Beyonce released Lemonade (I ain't sorry.) <-See what I did there? And it has been officially confirmed I am gluten and lactose intolerant. I'm lactose intolerant. I have no tolerance for lactose and I won't stand for it! Name that show.
It took years of suffering cray inflammation, itchy skin and bloaty-ness to arrive here. Thanks, doctor. NOT.
Two side notes: I haven't been cooking because our new house doesn't have a dishwasher. I didn't think it would affect me. Spoiler. IT DOES. Also, can we all agree Bing is awful? I just used it and my god. Google or die.
On the notes mentioned above, I vow to cook more. I HAVE to cook more. My tummy can not handle it. So, my stomach's pain is your all's gain! I'm back, bitches.
These tostadas are so damn easy. All we're doing here is basically throwing the fajita goodies in a bowl and mixing them around, and then baking them until they're ahhhhhhhhhhhhh delicious and roasty on a sheet pan. I am not sheeting you. 30 minutes. Dinner. Done.
Serves 2 (2 tostadas each)
What you will need:
For the tostada shell:
- 4 corn tortillas
- 1/2 cup avocado oil
For the toppings:
- two large chicken breasts, cut into small pieces
- 1 cup fresh mushrooms
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1/2 white onion, sliced
- 1/4 cup olive oil
- 1 packet organic fajita seasoning
- 1/2 lime for juice
- 1/2 cup vegetarian refried beans
- 1/2 cup guacamole
- 1/2 cup cilantro, chopped
- Daiya Shredded Cheddar
Pre-heat oven to 400 degrees.
In a large bowl, combine chicken, veggies, olive oil, lime juice and fajita seasoning until everything is coated. Take a baking sheet, line with foil. Spread mixture evenly on baking sheet. Place in the center of your oven. Bake for 25-30 minutes.
While the fajitas are baking, heat a cast iron skillet to medium-high heat. Pour in half cup of avocado oil. It shouldn't bubble, but it should be hot and steamy. With tongs, carefully lay in one corn tortilla at a time. Let it sit 30 seconds to 1 minute on each side. It will harden nicely. Place each one on a plate with a few paper towels to soak up excess oils. Repeat until all your corn tortillas are finished.
Check on those fajitas.
Pull those babies out of the oven. We squeezed the rest of the lime juice all over them when we pulled them out. I love lime. Give me all of the lime flavored things.
So, here's how we do it. Take the crispy corn tortilla, spread some refried beans on it. Top it with fajita veggies and chicken. Top that with guacamole. Top that with cilantro. Top that with some Daiya shredded cheddar. Demolish.
Do you. There are no rules. Add some sour cream. Add some salsa. Go crazy. No matter what you do, these will be outrageous. In the best way. We had some leftover fajita veggies and chicken. Guess who is going to have a delicious fajita salad tomorrow? Yeah, me.
Best weeknight meal. And my tummy is happy. So is the fiance. Win win.
Enjoy guys! Have a good weekend. Until next recipe!