Tostado Stack

 

Ingredients

Rice and Beans:
1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper

12 corn tortillas (or as many as you want to stack I guess)
Canola oil for frying
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional)

Directions

1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
2. Next stir in you rice. You want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds. It will smell good.
3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes.
4. Add beans to the rice mixture after 20 minutes.  
5. Make the tostados by heating oil in a skillet.  Once hot, fry tortillas until crispy.
6. Stack tostados by putting a tortilla down, then rice mixture, add toppings and repeat to how ever many stacks you desire.