Monday, March 6, 2017

Delicious, Crispy Black Bean Tostadas!


It's been a long winter! I've been so busy with work and school that I've neglected posting anything for awhile. But this recipe was just what I needed to get back in the swing of things. It's whole foods-plant based with no added oil, so not only is it delicious, but you can feel good about eating it...and also feel good after eating it! I happened across a post from The New York Times that showed how to microwave tostada shells, retaining the crispness without any added oil. I'm happy to report that it turned out fantastic! 

For the beans:
1/4 to 1/2 Red Onion (depending on how much onion you want)
2 tsp minced garlic (or more if you're like me and love garlic)
4 Tbsp Veg Broth
2 cans Black Beans (drained and rinsed)
1 tsp Salt
1/4 tsp Black Pepper
1 Tbsp Taco Seasoning ( I make my own with a mixture of garlic, chile powder, onion powder, paprika, and thyme, but you can use a packaged mix)

For the toppings: (Use anything you like)
Chopped Spinach
Diced Tomatoes
Pico de Gallo (I purchased a pre-made mix)
Guacamole or avocados (make sure if you buy the Guacamole that it's no oil added)
Salsa

For the shells:
Corn Tortillas

Heat a large saute pan over medium high heat, add the Onion and Garlic, stir frequently and add the Veg Broth a bit at a time just to prevent sticking. Saute for about 5 minutes, then turn down the heat to low and continue stirring and sauteing for about 5 - 10 more minutes. The longer you go, the more flavor it adds. Add the Black Beans, Salt, Pepper and Taco Seasoning, and a couple more tablespoons of Veg Broth and stir occassionally for about 10 minutes. Set aside.

 While your beans are cooking, chop the Spinach, dice the Tomatoes, and set out your Pico de Gallo (optional), and Guacamole or Avocados and Salsa.

 When your beans are done and your toppings are "fixed," take four corn tortillas and set them on a plate in the microwave. Microwave on high for 1 minute. Turn over and microwave for another minute. It depends on your microwave, but I needed to turn and  microwave mine one minute longer. Then keep turning and microwaving in 30 second increments until lightly browned and crisp. Mine took  4 more each of 30 second intervals until they were crispy enough. Just keep checking them. You want them to be brown, but not dark brown and burnt The side on the bottom gets browner, so if one side seems brown but the other is not, put the paler side down and zap it for another 30 seconds until they are light brown on both sides and crisp. Set aside and repeat with four more corn tortillas.

Place two tostada shells on each plate, top with the black bean mixture, spinach, tomatoes, pico de gallo, guacamole or avocados, and salsa.

As you can see in the photo, I enjoyed mine with a nice glass of Pinot Grigio, I'm sure you can figure this part out on your own.

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