Ruby’s ‘Flip’ Roast – Part 2

One of my favorite things is being able to “repurpose” leftovers.  I’m not a leftover girl, at least not in the sense that the food is exactly what I first ate.  Oh I’ll have it for lunch the next day (and often do), but I’m not excited about it.  It’s just that my wallet is even less excited about being opened to shell out $10 for lunch each day.  This however, is a true, genuine repurpose that left me so excited for another meal of this amazing roast!  So simple, so tasty!

What we used and how we used it (as if this needs to be explained):

Store bought tostada shells – we used Guerrero
Refried beans from your local taqueria – or you can use canned
Shredded roast meat
Diced tomatoes
Shredded lettuce
Mexican crema – our you can use sour cream
Sliced avocado
Mexican cheese such as Cotija – or you can use shredded monterey jack

If the beans are not already warm, be sure to do this first.  The amounts of all of the ingredients will depend on your taste.  First we spread a thin layer of the warm beans on the tostada, added some shredded meat, topped with crema (or the sour cream, as the case may be), added shredded lettuce, sliced avocado, diced tomatoes, and topped with cotija.  Mouth should be watering fairly well at this point, carefully lift and take a big, crunchy bite.  The flavors all mix together so well, and the crunch of the tostada is perfect.  The kids liked theirs best with just a layer of beans, avocado, crema, and cheese.


*Serves4 Original Recipe

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