Text excerpted from THE MINIMALIST KITCHEN © 2017 by Melissa Coleman. Reproduced by permission of Oxmor House. All rights reserved. This recipe might be one of the theses of the book—how to turn leftovers into an entirely new meal. Leftovers have a bad rap, except when they taste like this. By using up premade refried black beans, pickled veggies, and Ancho-lada Sauce, this tostada takes on a new life of its own. This is the beauty of putting in work earlier in the week—a weekday breakfast that tastes like the weekend. Of course, you could just sleep in on the weekend and wake up to this, too.