Today I’m sharing a recipe for a tostada. I have never really understood the tostada. How do you approach it? Do you pick it up? Use a fork and knife? Chase around a toddler, let it get soggy, then eat it taco style?
When I was a little girl I would ask my Mom for “chips and cheese”, in my 4-year-old brain, that meant nachos. Of course! Here is my version of a tostada which is dairy free and meat free – aka vegan. Oh and I opt for eating this with my hands as if it’s a giant nacho. Go ahead, live a little, make a mess!
- 1 Red Pepper, sliced into match sticks
- 1 Carrot, sliced into match sticks
- 1 Clove Garlic, minced
- 1 Can Black Beans, rinsed
- 1/2 cup Corn
- Salt and Pepper
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1 Can Re-fried Beans
- Corn Tortillas
- Jicama Salsa
In a medium sauce pan warm the re-fried beans over low heat. Meanwhile heat a saute pan over medium heat and drizzle about a tablespoon of extra virgin olive oil. Cook the pepper and carrot for about 8 minutes. Add the garlic and cook another minute. Stir in the black beans, corn and seasonings. Cook just until warmed through and combined. Spread the warm re-fried beans on the tostada shell, then layer on the veggie and bean mixture. I also topped these with Jicama Salsa. These can also be topped with cheese, sour cream, guacamole and fresh cilantro.
Cook the veggies.
Add beans and seasonings.
Spread re-fried beans onto tostada shell.
Add the veggie bean mixture.
Top with some Jicama Salsa and Enjoy!!