Yikes! I was too crazy busy yesterday to post this but here it is…This week’s Meatless Monday recipe are yummy Black Bean Tostadas. These hearty Tostadas are so delicious and filling that you won’t miss not having any meat. It’s a perfect meal for trying to stay on my healthy regimine and for the kids I added cheddar cheese. I love the crispness of the tortilla, the flavor of the black beans, and the freshness of the avocado salad. And of course, don’t be afraid to make your own tortillas! For a quick veggie health-boost make this speedy dinner or lunch using flavorful corn tortillas, which make a really nice change from flour tortillas. Also, feel free to riff on this recipe by adding whatever you have on hand, including lettuce, halved cherry tomatoes, radishes or chopped cucumbers.
Hope your week is successful!
Ali in the Valley
Black Bean Tostadas…
1 tablespoon olive oil
1 garlic clove (chopped)
1 small onion (chopped)
1 red bell pepper (seeded and chopped)
1/2 teaspoon ground dried chipotle chile
1/2 teaspoon ground cumin
2 cans (15 oz. each black beans)
8 to stada shells (6 in. diameter)
1 avocado (sliced)
1 cup shredded cheddar cheese
1 cup of shredded cilantro
Salsa and/or sour cream (optional)
In a frying pan, warm oil over medium heat. Add garlic, onion, and red pepper and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in ground chile and cumin and cook until fragrant, about 1 minute.
Drain beans, reserving their liquid, and add to pan along with about 1/2 cup liquid. Stir and mash until beans form a slightly chunky purée and are heated through, about 3 minutes.
To assemble tostadas, top each shell with 1/2 cup bean mixture,avocado slices,cheese and cilantro. Serve with lime wedges and salsa and/or sour cream.