Oliver’s bedroom has been on our to-do list for quite some time now. We decorated his “nursery” while I was pregnant with him but to be honest, his “nursery” became our home gym right after he was born. Oliver’s room has never really been his so it was definitely time to give it a makeover and create a space just for him!
Oliver is only 2.5, but he has quite the personality! He knows exactly what he likes and doesn’t like. We wanted him to be involved in his bedroom makeover. We let him pick his paint color |we gave him options we were okay with| and we let him choose his theme/decorations! He LOVES superheroes, especially The Avengers and Guardians of the Galaxy |our Disney love runs deep| so it was no surprise when he gravitated towards those decor items!
When it came to the furniture in Oliver’s room, there was a lot of back and forth between John and me. I wanted Oliver to have the same IKEA dresser that Piper has in her room just in a different color. As for his bed, we really couldn’t decide whether we wanted to get him a twin bed or a bunk bed like Piper has. I started scrolling Pinterest for some inspiration and stumbled across a Jeep bed. I knew that Oliver would love it so I showed John. He immediately jumped on the idea of building Oliver’s bed!
I am still in awe at how awesome his bedroom looks! I loved seeing his little face light up the first time he saw it! He is completely OBSESSED with his bed |what child wouldn’t be?!| and loves pretending he’s Hulk Smash and Spider-Man! It seriously brings tears to my eyes seeing how happy he is in his bedroom!
Since Taco Tuesday is a thing, why not have Fiesta Friday?!? These Hello Fresh inspired Black Bean and Corn Tostadas are the perfect Friday night dinner or really any night dinner!! They are spicy, crunchy, and delicious!
This recipe makes about 10-12 Tostadas! One of the best things about this meal is that it’s totally customizable to your taste! I prefer mine with no cilantro and my hubby likes his with taco meat and extra cilantro!!
Preheat oven to 400 degrees. While oven is preheating, prep all your toppings. Slice lime into wedges, chop cilantro, dice tomatoes, thinly slice jalapeño, and thinly slice shallots.
In a bowl, combine 2 TBSP of vinegar and 1/2 tsp of sugar. Toss shallots in mixture. Gently toss shallots occasionally while prepping other ingredients. The longer the shallots are able to sit in this mixture the better!
Drain black beans, leave about 1/4 cup of liquid. Add a drizzle of olive oil to pan. Cook beans for 3-5 minutes over medium heat seasoning with 1/2 a TBSP of Mrs. Dash Southwest Chipotle seasoning (you can use more or less for desired amount of spice). Once cooked, mash with fork until almost smooth.
Rinse or drain corn and pat dry. Heat a drizzle of olive oil in a pan. Cook corn for 3-5 minutes stirring occasionally, this gives your corn a fire roasted appearance. Remove from heat and set aside.
Line a baking sheet with aluminum foil. Drizzle olive oil and sprinkle salt onto foil. Coat both sides of tortilla with oil/salt mixture. Prick holes in tortillas using a fork to prevent puffing while baking. Bake for 5 minutes then flip and bake for 5 more minutes. Tortillas should be golden brown. Let tortillas cool slightly before topping!
While tortillas are baking, combine corn, a spoonful of sour cream, and 1/2 cup of shredded cheese in a bowl! In another bowl, squeeze 2 lime wedges into 2 TBSP of Sour Cream. Stir until thoroughly mixed, slowly adding water until you get a drizzle like consistency.
Now let’s finish these tostadas! Spread each tortilla with black beans, then top with corn mix, tomatoes, jalapeños, and pickled shallots. Drizzle with sour cream mixture and top with cilantro!