Tostada Mexican Pizza

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There’s nothing like the jarring sound of a screaming toddler at 4:55am. For the past few months, our 18-month old son Everett has been waking up like clockwork, no matter what time we put him down the night before. We’ve tried 8:00pm, 7:00pm, and 6:30pm. And what makes it worse is that he doesn’t want to nap longer than 40 minutes during the day. We used to do two naps, now he’s down to one shimmering moment of time after lunch. I hate parenting books. And now Asher has started napping at preschool. Long, refreshing naps that keep him running around until 9:30pm.

What I’m trying to say is that we’ve implemented family dinner at 6:00pm and we needed something quick and easy. These Tostada Mexican Pizzas are deliciously satisfying, and the components stemming from the standard “7-layer dip” cross over as toddler finger foods! Obviously you need a beer pairing to get through the kids post-dinner bath time, we opted for Revolution Anti-Hero.

TOSTADA MEXICAN PIZZA
Whole wheat enchilada wraps
Sliced black olives
Grape tomatoes
15-oz can refried pinto beans
1 avocado, mashed
Green onions, chopped
Salsa

Turn on broiler and place wraps on baking sheet on top shelf in oven for 2-3 minutes per side. You want them crunchy and a bit charred, but watch they don’t smoke and burn! Smear layer of refried pinto beans, followed by smashed avocado. Top with veggie toppings and salsa. Better than nachos!

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