This is one of the simplest meals I grew up eating in Belize. It resembles the tostada served at local Mexican restaurants. My version is brighter and a bit more refreshing. This was a staple in our household, since dinner for us was mid-day. All the schools and businesses closed for about 2-3 hours and families went home to eat dinner with each other, then we returned to work and school until afternoon teatime. I cherish these memories.
Corn tortillas (In Belize we bought tortilla by the pound warm and fresh of the belt. They were delish)
Vegetable oil for frying tortillas. You may also bake the tortillas to your desired crispness
A can vegetarian refried beans (I make my own, but the canned is fine too)
1/8 teaspoon chili powder
½ of a small cabbage
1/8 cup or more of seasoned rice vinegar
½ jalapeno or more to taste
1/8 teaspoon salt
1/8 teaspoon black pepper
Jar of salsa of your choice
Mexican style shredded cheese.
Grate cabbage, cut up jalapeno into small pieces, and add to grated cabbage. Next add vinegar, salt, black pepper, and set aside.
Fry tortillas in vegetable oil until golden brown and crispy. Drain on paper towels.
In the meantime, warm beans and chili powder on low heat. Do not leave this, because it can burn quickly.
Add warm beans to fried tortillas in quarter inch layers or more if you like. Add cabbage mixture, then add salsa, and top with cheese.
A quick meal for any busy household. Enjoy!