A black bean tostada makes a quick, nutritious and delicious lunch. And with the right lunchbox it can easily be assembled at work. You just need to pre-toast the tortilla and take a lunchbox that has various compartments. Tostadas have always been my favorite Mexican-American food. I love the tactile feel in my mouth with the beans, the tortilla, the lettuce and the toppings. Each ingredient gives a different flavor and texture. And then there is also the factor of hot beans mixed with cold salad that feels interesting in the mouth.
The nice thing about a tostada, like a hamburger, is that you can build it to your liking. You choose as much or as little as you want, for the toppings. Whether at home or at work, as long as you have the beans on hand, black bean tostadas can be a quick and easy to make. And they also make great party food, or fiesta food. They’re attractive, tasty, and the mini tostadas can be eaten in one bite. So go ahead and bite in.
Prep Time: 15 minutes
Total Time: 25 minutes
1 ½ cups pre-cooked black beans
1 tablespoons cumin
1 1/2 teaspoons coriander
salt to taste
4 Corn Tortillas ( 1 to 2 per person)
1 cup non-fat plain yogurt (Vegans will omit this)
3 cups shredded romaine lettuce
2 tablespoons chopped tomatoes
2 tablespoons cilantro leaves
Your favorite hot sauce
*Optional additions – chopped black olives, or sliced avocado
1) Place the tortillas on a cookie sheet and bake at 350° for 7-10 minutes, turning them over after the first 5 minutes.
2) Pour 1 tablespoon of olive oil in a pan and add 1 ½ teaspoons minced garlic. Cook on medium heat. After 1 to 2 minutes, add the spices to the oil and stir for 20 seconds, and then add the pre-cooked black beans and stir over the heat until they are hot. Add a little hot sauce to taste.
3) Remove the tortillas from the oven and place each one on a plate.
4) Layer the ingredients onto the tortillas in the following order from first to last: Blackbeans, lettuce, yogurt, chopped tomatoes, and then the cilantro and any other optional topppings. Top the tostada with a few drops of hot sauce.
(*Note – For fun, I made the mini appetizer black bean tostadas. I used a two-inch round cookie cutter. This gave me three mini tortillas from each 6-inch tortilla. I placed three at a time in a tortilla warmer and heated them for 20 seconds in the microwave. (You can use a tea towel to warm them if you don’t have a tortilla warmer.) Then, I pushed them into place in a mini muffin mold.
I repeated the process until I had all the mini tortillas prepped. After that, I sprayed them lightly with olive oil and baked them about 8 minutes at 350°. I layered the tostadas the same way as a regular size tostada.)
You might also enjoy my recipe for Chicken Enchiladas.
This recipe is posted at Simple Lives Thursday