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Bean Tostada

Budget.Gourmet's picture
Ingredients
  Water/Vegetable cooking liquid 4 Cup (64 tbs)
  Dry pinto beans 2 Cup (32 tbs)
  Chopped onion 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Yellow hot pepper/2 small green pepper To Taste, chopped
  Crushed hot red pepper 1⁄2 Teaspoon (Dry Red Pepper)
  Sweet red pepper flakes 1⁄2 Teaspoon
  Fresh oregano/2 tablespoon dried oregano 4 Tablespoon
  Ground coriander seeds 1 Tablespoon
  Cumin seed 1 Tablespoon
  Paprika 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Ripe tomatoes/2 cup canned tomato 4 Large, chopped
  Freshly ground black pepper 1 Dash
  Salt 1 1⁄2 Tablespoon
  Stone ground corn tortillas 6
Directions

Bring water to boil; add beans, cover and cook for two minutes.
Turn off heat and let stand for two hours.
Add remaining ingredients except salt and simmer 2 to 3 hours or until beans are tender.
Add salt the last 15 to 20 minutes.
Taste and correct seasonings.
Just before serving, heat tortillas in oven or saute- briefly in a small amount of oil and drain on paper towels.
Keep warm until ready to serve.
Spoon bean mixture on top of tortillas.
Garnish with shredded lettuce, chopped tomatoes, grated Cheddar or Monterey Jack cheese or yogurt.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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