Black Bean And Quinoa Tostadas Food

BLACK BEAN AND QUINOA TOSTADAS

Steps:

• Rinse the beans and cover with water in a pot, soak overnight.
• 3-4 hours before dinner, rinse the beans, and add the remaining bean ingredients. You can dice the onion as fine as you like, I usually cut the ends off one onion, cut it in half across its axis, peel off the outer layer, and throw one half in the pot.
• Simmer the beans for 2-3 hours, until the beans are tender. Turn off the heat, cover, and set them aside if they're done before everything else.
• About 1 hour before dinner, soak the tomatoes in hot (boiled, not boiling) water for a few minutes, then rinse them in cold water, and peel the skins off. Remove their seeds and cores, and dice the tomatoes fine.
• Dice the onions, crush the garlic, add to the tomatoes.
• Remove the seeds and membranes from the serranos, and dice them as fine as you can. Add them to the tomatoes, onions, and garlic.
• Heat up a frying pan to medium high, pour in the corn oil. When the oil is nice and hot, add the vegetables (and fruit, if you insist on being pedantic about it :p ), and fry until the onion is clear.
• Transfer the vegetables from your frying pan to your rice cooker, and add the remaining ingredients for the quinoa. Give it a good stir, and turn it on.
• When your rice cooker is finished cooking the quinoa, strain and rinse the beans, and stir them into the quinoa.
• Serve on tostadas with sour cream, crumbled goat cheese, and guacamole. You could use queso fresco instead of the goat cheese, but that little bit of pungence goes nicely with the quinoa. For the quacamole, I mash two avocados, and add crushed cumin seeds, one clove crushed garlic, kosher salt, lime juice, Buffalo chipotle sauce, and fresh cilantro, all to taste.

SWEET POTATO TOSTADAS

Steps:

• Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and return to the skillet.
• Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes.
• Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.

QUINOA AND BLACK BEANS

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

QUINOA AND BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
• Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
• Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
• In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
• Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.