You won’t find these in any Texas ranchero, but canned tuna gives this bean tostada a satisfying hit of protein, and it’s easy to make with no prep at all.
½ 14-oz (398-mL) can refried beans
2 tostadas or gluten free corn tortilla shells
½ cup (125 mL) salsa
1 6-oz (170-g) can tuna, drained
½ cup (125 mL) shredded cheddar
½ cup (125 mL) sour cream
Heat refried beans in microwave for about 1 minute; divide evenly and spread on tostadas or in taco shell. Spread salsa on top of beans, then a layer of tuna. Add a layer of shredded cheese.
Heat separately in microwave for about one minute each. Top with sour cream. Makes 2 tacos.
Want more delicious gluten free recipes? No problem! There are plenty more where that came from!