I haven’t had a baby in 3 1/2 years and I had forgotten how all consuming a newborn can be. You get dressed way too late, you go to the bathroom with a baby in a sling, and you shove whatever somewhat nourishing food you can find down your gullet whenever that baby allows it.
That might be a dramatization, but some days it really feels like that. We were incredibly blessed the first two weeks of Annabelle‘s life to be brought huge amounts of nourishing food every day. And when that stopped I needed super fast and easy meals I could put together while she slept or while she hung out with me in the moby.
This vegetarian tostada pie fits the bill. It took five minutes to assemble, cooked away in the oven while I fed the baby, and then even graced us with leftovers – another new mama’s best friend.
Vegetarian Tostada Pie
- 12 corn tortillas
- 2 tablespoons butter, divided
- 2 15 oz cans black beans, drained or about 3.5 cups cooked beans
- 8 oz. shredded cheese
- 1 8 oz. can tomato sauce or salsa
- cumin, chili powder, sea salt, and cayenne powder
- Butter a 2 1/2 quart casserole dish with 1 tablespoon of butter and preheat your oven to 350 degrees.
- Layer three corn tortillas in the bottom of the dish, bringing the edges up the sides a bit.
- Distribute 1/2 can or (1 3/4 cup) of the black beans over tortillas.
- Pour 1/4 can of tomato sauce (1/4 cup) over beans.
- Sprinkle generous amounts of chili powder, cumin, sea salt, and cayenne powder (if desired) over tomato sauce.
- Top with 1/4 of the cheese.
- Repeat steps 2-6 until all ingredients are used up.
- Top with dabs of the remaining tablespoon of butter and bake at 350 degrees for approximately 30 minutes, or until the cheese has melted and the casserole is heated through.
It’s not super fancy, but topped with sour cream and fresh salsa it is a complete meal and oh-so easy when you need a quick, yummy meal in between newborn feedings.