These flavorful green beans couldn’t be easier to make, and it’s so flavorful I guarantee it’ll become one of your standbys. I always make extra batches because my family eats it like finger food all week. The method may seem backward, but adding the olive oil and garlic at the end makes the flavors even more intense.
This is one of my all-time favorite dinners. And when you have leftover Roasted Butternut Squash and Shallot on-hand, it comes together quickly. Brushing the tortillas with oil and baking them in the oven mimics the crispy texture of traditional deep-fried tostada shells, but with a lot less fat and mess.