Black Bean and Cheese Tostadas With Tomato Salsa and Guacamole

These crispy tostadas are loaded with refried tasty black beans, melted cheese, tomato salsa and guacamole. These are so delicious and easy to make. These make great appetizers or pair it with street corn or rice to make it a meal. Just be sure to make plenty because you can’t just eat one.

Tostadas are fried tortillas that are topped with some of your favorite taco fillings. I’ve made them with chicken, beef or as my mother in law would make, just a red sauce and cheese. These are topped with Guatemalan refried black beans that we get from a can. This is are our favorite brand Ducal.

I admit that I had never had refried black beans until my hubby introduced me to them (they eat these a lot in Guatemala where he is from). I prefer these over the regular refried beans, but you can use either. The red salsa (sauce) is a tasty sauce made from canned tomato sauce with chopped sautéed tomatoes, onions, garlic and a few spices. The guacamole is homemade, but you can also find some really good ones that are already made. Then there is the cheese. This is loaded with Monterrey and Colby Jack cheese that’s piled on top of the black beans then the tostadas are put in the oven for a few minutes so the cheese get all melted and delicious.

It’s a good thing that the pre packaged tostadas come with so many because these are very addictive. So you can taste them for yourself, read below how you can make your own:

Here’s What You Need:

For The Red Sauce:

*3 roma tomatoes, diced

*15 oz. can tomato sauce

*2 garlic cloves, minced

*1 small onion finely chopped

*1 tsp. cumin or more to taste

*1 tsp. coriander or more to taste

*1/2 tsp. garlic powder or more to taste

*1/2 tsp. salt or more to taste

*olive oil

For The Tostadas

*pre packaged tostadas

*1 can of black refried beans

*shredded cheese; I used a combination of Monterrey and Colby Jack

*guacamole; homemade (click on the link for the recipe) or pre packaged

Heat a small sauce pan to medium heat and add in the olive oil. When the oil is hot add in the onions and the garlic.

Cook for about 2 minutes while stirring frequently. Add in the tomatoes and continue cooking for about 5 more minutes or until the tomatoes and the onions are soft; stir occasionally.

Add in the spices and cook while stirring for another minute then add the tomato sauce.

When the sauce begins to gently boil, turn the heat down to low and simmer for 10 minutes stirring occasionally. Taste the sauce and add in any more of the spices if needed.

Pre heat the oven to 400°.

Heat the black beans according to the directions on the can; set aside.

Prepare the guacamole . Cover well and set aside.

Place the tostada shells on a baking sheet and spread a layer of the black beans on the bottom.

Sprinkle on the cheese on top of the black beans.

Spoon some of the sauce over the cheese.

Place in the oven and heat for 5 to 10 minutes are until the cheese is melted.

Take out of the oven and top with the guacamole.

Serve and Enjoy!

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Garlic Chili Spiced Cheese Fries

These Garlic Chili Spiced Cheese Fries are so easy to make. They are crispy and packed full of flavor. They are tossed in garlic and chili powder then smothered with cheese. They defiantly take your ordinary fries to a whole new level.

This is a great way to use up any leftover fries that you might have stashed away in the fridge from last night’s take out. These can make a great snack, appetizer or you can do like I did, just grab a fork and huddle down for a cheat day lunch. What can I say, it had been a stressful week and I needed some indulgence. The only thing that I would have added is bacon, but I didn’t have any on hand…shocking I know. Who lets themselves run out of bacon?! Anyway, feel free to add this as well.

So if you are craving fries with a bit of a kick and smothered in glorious cheese, grab some of those tasty potatoes and lets get started,

Here’s what you need:

*Cooked or frozen French fries, any cut will do

*non stick spray or canola oil

*garlic powder to taste

*chili powder to taste

*salt to taste (if the fries are already salted you might want to skip this)

*shredded cheese to taste; I used a blend of cheddar and Monterey Jack

*chives or scallions (optional)

If fries are the frozen variety, cook according to package directions.

Preheat oven or toaster oven to 375°

Place the fries on a baking sheet.

Spray with non stick spray or drizzle with canola oil very lightly.

Sprinkle the garlic, chili powder and salt over the fries; toss to coat

Cook for about 5 minutes.

Take out of the oven and layer on the cheese.

Place back in the oven and cook until cheese is melted.

Sprinkle chives or scallions, to taste, over the top.

Serve with a ranch dipping sauce or any of your favorite fry sauces.

Enjoy!

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Bacon Cheese Biscuit Bombs

Original Post Date: July, 15 2021 Revised Date: August 11, 2022

These bacon cheese biscuit bombs are so good that I had to bring them back to share with you once again. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit. These are truly the bomb.

Yes, I went there.

Look at that all that glorious cheese! How can you not love something that has cheese and bacon. I admit it, I had to make myself stop eating after 2.

These are great for breakfast, a snack and even make great appetizers. So grab a can of biscuit dough, fry up some bacon (better make extra because you know you’ll be eating as you go) and go make you some Bacon Cheese Biscuit Bombs.

Here’s what you need:

*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind

*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.

*Shredded cheese; I used a combination of cheddar and Colby Jack

*1 TBS butter, melted

Preheat oven to 350°.

Grease a baking sheet and set aside.

Separate each biscuit dough. On a flat surface, place dough and press flat.

Place some of the cheese in the middle of the dough.

Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.

Fold the sides in to the center.

The fold the top and the bottom of the dough to the middle to seal it closed.

The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.

Place the biscuit bombs seam side down on the greased baking sheet.

Brush the tops with the melted butter.

Add bacon on top

Then sprinkle some cheese over the bacon.

Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.

Look at all that golden, toasted cheese at the bottom….heaven.

Serve immediately while still warm.

Enjoy!

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My Food Journey To England Pt2

Pigs In A Blanket

I simply could not turn down the chance to make these, it has bacon after all. How can it not be good.

I have made my share of the U.S. version, which is sausages wrapped in some sort of dough like biscuit dough or croissant dough. I’ve even had them with hot dogs instead of sausages, but never just the sausage wrapped in bacon and baked to a crispy perfection. These were sinfully good. It was very hard not to eat the whole tray.

Pigs in a blanket are traditionally served as a side with a Christmas turkey dinner. These are great also with a roasted chicken or even as an appetizer for New Year’s.

Here’s how you make them…..just in time for Christmas lunch or dinner:

*8 to 12 slices of bacon

*cocktail sausages

*preheat the oven to 400°

Spray a baking sheet with no stick spray or line with parchment paper; set aside.

Cut each slice of bacon in half.

Place one of the sausages on one end of the bacon slice.

Wrap the bacon around the sausage.

Place on the baking sheet seam side down.

Bake for about 20 minutes or until the bacon is as crispy as you prefer.

*Note* These can be made ahead of time. Just place on the baking sheet and cover with plastic wrap. Remove the plastic wrap when ready to bake.

Enjoy!

Layered Cheesy Refried Black Bean Dip

This easy Layered Cheesy Refried Black Bean Dip is loaded with gooey melted cheese, tasty refried black beans and a nice spicy kick from your favorite salsa. This dish is great to take on potlucks or for noshing in front of the tv on game day. If you’re like me, I’m not in it for the game, but for the goodies that go along with it. This is super easy to put together. You can use your favorite store bought brands, pop it in the oven and in 30 minutes, grab a bag of tortilla chips and let the snacking begin.

You can even make this up the day before so you wont miss a minute of game play or spending time with friends and family.

Here’s what you need:

*8 oz cream cheese, softened

*1 can refried black beans

*1 jar of salsa mild, medium or hot

*1 1/2 to 2 cups of shredded cheese; I used cheddar and Colby Jack

*tortilla chips

Preheat oven to 375°.

In an 8 inch backing dish, spread the cream cheese on the bottom in an even layer.

Spread the refried beans over the top of the cream cheese.

Then pour the salsa in an even layer over the refried beans.

And last but not least, sprinkle the cheese over the salsa.

Spray no stick spray on a piece of foil so the cheese will not stick and cover the baking dish. Bake for 20 minutes. Uncover and bake 10 minutes more.

Serve with tortilla chips while the dip is hot.

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Asian Inspired Meatballs

I love a good meatball… who doesn’t. I usually make my meatballs the same way and serve them over spaghetti or in a marinara sauce for meatball subs or quesadillas (Slow Cooker Meatballs with Marinara Sauce). This time I wanted to try something different.

These Asian inspired meatballs turned out really well. They are well seasoned with the usual ingredients and with an added Chinese 5 spice powder, which I think adds a really delightful flavor. They are brushed with a sweet and tangy sauce before and after cooking that really sets them apart. These tasty morsels of meat can be eaten as an appetizer or as a meal over rice.

I know I will be making these again soon.

Here’s what you need to make your own:

Sesame seeds for garnish

For the Meatballs:

*1 lb ground beef

*1 small onion chopped finely and sautéed in 1 TBS of olive oil until soft.

*2 garlic cloves, minced

*3/4 tsp. Chinese 5 spice powder

*1/4 cup panko bread crumbs

*1 tsp. salt

*cracked pepper to taste

*1 egg

*2 tsp. Worcestershire sauce

*1 tsp. sesame oil

For the Sauce:

*1/2 cup soy sauce

1/2 tsp. sesame oil

*1 tsp. lemon juice

*1 tsp. white wine vinegar

*1 TBS Worcestershire sauce

*1 TBS brown sugar

*1 TBS olive oil

*1 TBS honey

*1/2 tsp ginger

*2 garlic cloves, minced

Preheat oven to 400°.

In a small sauce pan, mix all of the sauce ingredients together and simmer.

In a large bowl combine all of the ingredients for the meatballs.

Be careful not too over mix the beef mixture or the meatballs will be tough.

Shape into desired size balls.

Line a baking sheet with foil. This will make clean up easier. Spray a baking rack with non stick spray and place it onto the baking sheet.

Line the meatballs on to the rack making sure there is a space between each.

Baste the meatballs with the sauce and cook for 10 to 12 minutes or until the meatballs are no longer pink.

Turn the heat to the sauce to medium and cook for about 2 minutes; remove from the heat and baste the meatballs once again.

Sprinkle the sesame seeds on the meatballs and serve.

Enjoy!

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Deviled Eggs

Deviled eggs aren’t just for the Holidays, but if you need a last minute appetizer or a side these make a very tasty addition. These have the creaminess of mayonnaise, with a hint of mustard, celery and dill. Feel free to add any other tasty ingredients as well.

Here’s what you need:

*6 eggs

*1/4 C Mayo plus additional if needed.

*1 tsp. mustard of more to taste

*salt to taste

*1 tsp. dried dill weed or more to taste

*1/2 tsp celery seed or more to taste

*paprika for garnish

Place eggs in a small pot and fill with warm water.

Bring to a gentle boil, cover and remove from the heat and let sit for 12 minutes. Drain and fill with cold water, let sit for about 5 minutes or until eggs are cool enough to handle. Peel shells under running water. I find this helps remove the shells easier.

Cut the eggs in half lengthwise.

Scoop out the yolk and place into a food processor. Set aside the whites to fill later.

You can mix this by hand, but I find it easier and you get a creamier consistency when blended in a food processor. If mixing by hand, with a fork, break up the yolks until it resembles the consistency of sand.

Add the rest of the ingredients except for the paprika.

Pulse until smooth scrapping down the sides if needed while mixing. Taste and add any more of the ingredients if needed.

Spoon the mixture into a ziplock bag and cut one of the corner tips.

This makes filling the eggs easier. Slowly fill the eggs with the yolk mixture.

Sprinkle with paprika to garnish.

Serve as an appetizer or a side.

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