Black Bean Tostadas With Coconut Corn Salsa Recipes

BLACK BEAN TOSTADAS WITH COCONUT-CORN SALSA

Steps:

• Cut 1 lime in half, then cut the second lime into wedges; set aside. Trim away the tough stems on the 1/2 bunch cilantro, then coarsely chop the leaves and tender stems (you should have about 1/2 cup tightly-packed chopped cilantro). Finely chop the jalapeño (you should have about 2 tablespoons; if you prefer less spice, use less, or seed it first). Place the cilantro and jalapeño in a large bowl.
• Shuck the 4 ears of corn and remove the silks if needed. Slice the kernels off the cob: I prefer to lay each ear on a cutting board and cut down the side of the cob to remove the kernels. Then, I rotate the cob so the flat (cut) end is against the board and continue cutting and rotating (you should have about 2 1/2 to 3 cups total); set aside.
• (Skip this step if using store-bought tostada shells. You can also deep-fry the tortillas instead of baking them, see Recipe Notes.) Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Divide the 8 tortillas between two baking sheets. Brush both sides of the tortillas with 1 tablespoon of the coconut oil. Bake, flipping the tortillas and rotating the baking sheets from top to bottom and back to front halfway through, until lightly browned and crisp, 12 to 14 minutes total. Meanwhile, heat the beans.
• Heat the can of beans with a splash of water to thin them out a bit so that they're creamy and spreadable in a small saucepan over medium-low heat. Stir occasionally until warm, then reduce the heat to low. Meanwhile, make the salsa.
• Heat a large nonstick skillet over medium-high heat until hot to the touch. Add the 1 cup unsweetened coconut flakes and the 1/2 cup pumpkin seeds and toast, stirring occasionally, until both are golden-brown and fragrant, 4 to 6 minutes. Transfer to the bowl with the cilantro and jalapeño.
• Melt the remaining 2 tablespoons coconut oil in the now-empty skillet over medium heat until shimmering. Add the reserved corn kernels and cook, stirring occasionally, until warm but not browned, 1 to 2 minutes. Remove from the heat, taste, and season with salt as needed. Transfer to the bowl with the pumpkin seeds and coconut. Squeeze the juice from both lime halves into the bowl (about 1 1/2 to 2 tablespoons juice); stir to combine. Taste again and season the salsa with salt as needed.
• Spread each tostada shell with warmed refried beans and top with the corn salsa. Pit and thinly slice the avocado, then top the salsa with the slices. Top with crumbled feta cheese, if desired. Serve with the lime wedges.

BLACK BEANS CORN TOSTADA WITH MANGO SALSA

Steps:

• Wash and clean tomato properly and buy bit hard skinned tomato for easy dicing.
• Diced tomatoes into small pieces.
• Peel mango and chop into small pieces as well.
• Chop onion, peppers (red, green, yellow which ever is available), garlic,jalapeno and cilantro.
• In medium bowl add tomatoes, peppers, garlic, onion, jalapeno and toss them well.
• Add salt as per your taste.
• Add ketchup and mix well.
• Serve with nachos, use in burritos, tacos or with your favorite side dish.
• Use freshly boiled black beans or use canned black beans.
• Preheat oven at 350 degree F. and keep rack in middle of the oven.
• In baking tray lay tostada and layered grated cheese then black beans.
• Add 1 tablespoon salsa over black beans then sprinkle good amount of cheese on top.
• Bake it for 5-7 minutes until cheese is melted.
• Serve with Guacamole,salsa or even with chipotle dip .