When I looked at the ingredient list I knew I had some of
what I needed and figured I could make substitutions for what I didn’t (i.e.
black beans instead of kidney beans). It wasn’t until I set out to make dinner
that I realized my cabinet and fridge were barer than I thought. Rather than
postpone my plan until I had a chance to hit the grocery store, I decided to
make do with what I did have on hand.
The end result was a mishmash of the original recipe. I kept the guacamole and the fried egg, but
added a layer of mashed sweet potatoes and a sprinkle of feta cheese. Unsure of
whether it would all work together, I placed it in front of Ryan and hoped for
the best. I shouldn’t have been surprised that he (and I!) loved this. Neither
of us is picky, but this also included several of our favorites: sweet
potatoes, avocados, and fried eggs! These look pretty on the plate but I
definitely mashed it all up in a bowl to eat to ensure I got a taste of
everything with each bite. Sweet potato haters (ahem-Julia!) can definitely revert
to the original recipe and top the tostadas with black beans, but I don’t think
I’ll be straying too far from this new variation!
