CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW
These Mexican tostadas feature refried beans, avocado and cabbage slaw on crisp, baked corn tortillas. This tostada recipe is easy, filling and meatless! Recipe yields 6 hearty tostadas, enough for 3 to 6 servings.
Provided by Cookie and Kate
Categories Main dish
Time 35m
Number Of Ingredients 19
Steps:
- Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
- Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
- Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
- Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
- Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.
Nutrition Facts : ServingSize 1 tostada, Calories 442 calories, Sugar 3.9 g, Sodium 940.2 mg, Fat 24.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 46.6 g, Fiber 18 g, Protein 14.1 g, Cholesterol 7 mg
SMOKY REFRIED BEAN TOSTADAS
This recipe is from Fine Cooking. I made them with store bought tosadas. You can really make this to suit your taste, I sometimes will add chicken or you could add beef. The refried beans are very good, great for a snack, lunch or light dinner.
Provided by CC G
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it's still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
- Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
- To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
REFRIED BEAN TOSTADAS
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 tostadas.
Number Of Ingredients 12
Steps:
- In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.
SMOKY REFRIED BEAN SOUP
I got these vegan recipe from Dr. McDougall's Mobile Cookbook. I try to eat less meat and dairy just for overall health reasons... you don't miss them at all in this comfort soup! Everyone I have shared this with loves it, whether they are vegan, vegetarian or not.
Provided by brooxanne
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
- Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
- Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.
Nutrition Facts : Calories 151, Fat 1.1, SaturatedFat 0.2, Sodium 30.5, Carbohydrate 31.4, Fiber 7.5, Sugar 3.4, Protein 7.5
SMOKY REFRIED BEANS
Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.
Provided by groovyrooby
Categories Black Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a heavy skillet over medium-low heat.
- Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
- Smash garlic cloves with a fork just enough to break them open and flatten them a little.
- Add pintos and liquid and cook until heated through, about 5 minutes.
- Add spices and salt to taste. Stir well.
- Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
- When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
- These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.
CHIPOTLE BEAN TOSTADAS
Make and share this Chipotle Bean Tostadas recipe from Food.com.
Provided by stovetop stephanie
Categories Tex Mex
Time 30m
Yield 4 Tostadas, 4 serving(s)
Number Of Ingredients 16
Steps:
- 1 Prepare the beans by sautéing onions in oil until softened in a large, thick-bottomed skillet. Add ground cumin and cook an additional 30 seconds. Add the beans, a teaspoon of salt, and a cup of water. Use a potato masher to mash the beans into the pan, until the consistency of (somewhat lumpy) mashed potatoes. Cook for a few minutes on medium hight heat until water is absorbed. Stir in the Chipotle Tabasco sauce and season to taste with more salt if needed. Remove to a warm burner out of the way, cover.
- tortilla-cookingTo prepare the tortillas, heat the oven to 200°F Line a baking pan with paper towels and place next to the stove. Heat 5 Tbsp of oil in a small skillet on medium high heat, until the bubbles form immediately when you insert the edge of a tortilla in it. Using tongs, place a tortilla in the hot oil and let cook until golden brown on both sides, about 30 seconds per side. You can use a metal spatula to flatten down the tortilla while cooking.
- tortilla-cookingUse tongs to lift the cooked tortilla out of the pan, allowing the excess oil to drip off of it, back into the pan. Place the cooked tortilla on the paper towels to absorb more of the oil. Sprinkle a little salt onto each warm tortilla. Do each tortilla one at a time this way. As you fill up a baking pan, put the pan in the oven to keep the tortillas warm.
- Add more oil as needed. Carefully monitor the oil temperature. Don't let it get too hot, or the tortillas will burn, or too cool - they won't fry up crisp enough.
- 3 To serve, arrange the cheese, cilantro and tomatoes in separate small bowls. Put beans into a serving dish. Bring out the tortillas by batches, keeping the rest warm in the oven. Let people spread beans on to their tortillas and add sprinkle on the cheese, cilantro and tomatoes for each tostada. Optional additions are sliced lettuce, guacamole, sour cream, and salsa (though with the chipotle, you probably don't need any more heat).
Nutrition Facts : Calories 850.1, Fat 47.4, SaturatedFat 11.3, Cholesterol 34.6, Sodium 447.8, Carbohydrate 83.9, Fiber 21.2, Sugar 5.4, Protein 27.5
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