Tostados

1 Tbsp. Olive Oil
2 onions, chopped
2 tsp. minced garlic
1 Tbsp. salt
3 cups rice, uncooked
6 ups vegetable broth
1 Tbsp. cumin
1 tsp. cayenne pepper
4 cans diced tomatoes
9 cans black beans, drained and rinsed

In a stockpot over medium-high heat, heat the oil.  Add the onion, garlic, salt, and rice and sauté for 3-4 min.  Add the prepared vegetable broth, bring to a boil, cover and lower the heat and cook for 20 min.  Add the spices, tomatoes, and black beans.
(This makes A LOT!  I would say enough to feed 25-30 people!)

Spoon over fried tostado shells. Top with cheese, lettuce, sour cream and salsa!
If the tostado shell is too hard for kids to eat you could just do a corn taco shell.

Freezer Instructions:
Thaw topping and reheat.