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Tostadas With Salsa And Guacamole

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Ingredients
For beans
  Pinto beans 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Garlic 2 Clove (10 gm), peeled
  Onion 1 , chopped
  Bay leaf 1
  Dried basil 2 Teaspoon
  Chopped ripe tomatoes 1⁄2 Cup (8 tbs)
  Ground cumin 1 Tablespoon
  Chili powder 1 Tablespoon
  Paprika 1 Teaspoon
  Chili flakes To Taste (for sprinkling)
For salsa
  Cilantro leaves 1⁄2 Cup (8 tbs)
  Chopped tomatoes 1 Cup (16 tbs)
  Cubed bell pepper 1⁄4 Cup (4 tbs) (red variety)
  Diced red onion 1⁄4 Cup (4 tbs)
  Jalapeno pepper 1 Small, seeded, minced
  Freshly squeezed lime juice 2 Tablespoon
  Corn tortillas/Small flour tortillas 8
For toppings
  Grated jack cheese 1 Cup (16 tbs)
  Romaine lettuce head 1 , washed, shredded
  Carrot 1 , peeled, grated
  Red cabbage head 1⁄2 , shredded
  Cilantro leaves 1⁄4 Cup (4 tbs)
  Salsa To Taste
  Guacamole To Taste
Directions

GETTING READY
1. Soak beans overnight in 6 cups of water and baking soda.

MAKING
2. Cook beans in the boiled soaking water along with bay leaf, onion, garlic, and dried basil for 45 to 60 minutes or until beans turn soft and can be mashed easily with the back of spoon.
3. Drain rest of the water, if any, discard bay leaf, add tomatoes, and mash using a potato masher.
4. Mix in chili powder, cumin, chili flakes, paprika, and chili powder and mash.
5. Using a spoon, meld all the salsa ingredients with washed, chopped cilantro leaves. Serve immediately or refrigerate covered, until used.
6. On a baking tray, place the tortillas. Fill each of the tortilla with ΒΌ cup of beans followed by 1 tablespoon cheese.
7. Broil for 2 minutes keeping on the lowest rack of the broiler to retain the warmth until served.

SERVING
8. Serve the filled tortillas with toppings, guacamole, and salsa, in separate bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Ingredient: 
Bean
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
4

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