SPICY BLACK BEAN TOSTADAS WITH CORN SALSA AND AVOCADO
This easy Mexican recipe is a great choice for parties, as it's easy to make, filling and refreshing.
Provided by The Awesome Green
Categories Appetizer
Time 50m
Number Of Ingredients 18
Steps:
- Grill the corn cobs then remove the kernels and place in a medium bowl.
- Grill the tortillas until crisp, then set aside.
- Add the tomato, onion and fresh parsley, and toss to combine.
- Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
- In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
- Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
- To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.
15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS
We use a greased muffin tin to cook 8 eggs all at once, a major time saver! Inspired by huevos rancheros, we love this with salsa verde, but you can try it with your favorite red salsa too.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
- While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
- Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.
SPICY BEAN & AVOCADO TOSTADOS
Get the kids involved in making this easy veggie Mexican buffet with healthy beans and avocado
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.
Nutrition Facts : Calories 355 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.35 milligram of sodium
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
TOSTADAS WITH BEANS, CABBAGE AND AVOCADO
Beans are traditionally fried in lard, but I use a small amount of grapeseed or sunflower oil instead, and rely on the broth from the beans for flavor. This is a great buffet dish for a Mexican dinner party. I prefer to toast the tortillas using the microwave method, but you can also deep-fry them.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Drain off about 1/2 cup of liquid from the beans, retaining it in a separate bowl to use later for moistening the beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and cook at a brisk simmer, stirring and mashing with the back of your spoon, a potato masher or a wooden pestle, until they thicken and begin to get crusty on the bottom. Stir up the crust each time it forms, and mix it into the beans. Cook until beans are thick but not dry, 10 to 15 minutes. They will continue to thicken and dry out when you remove them from the heat. Add liquid you saved from the beans if they seem too dry, but save some of the liquid for moistening the beans if you are serving them later. Taste and adjust salt (they probably won't need any as the broth reduces when you refry them).
- Cut tortillas in half. To toast in the microwave, place as many as will fit in a single layer in the microwave and microwave for 1 minute. The tortillas will be moist on the bottom. Flip them over and microwave for another minute. Flip again and zap for 30 seconds to a minute if they are still moist. Continue to zap in 30-second intervals until crisp. Alternatively, deep-fry tortillas in sunflower oil or grapeseed oil until crisp and drain on paper towels.
- Spread a layer of refried beans (about 2 tablespoons) over each tortilla half. Top with cabbage. Spoon salsa over the cabbage and top with sliced or diced avocado, a sprinkling of chopped toasted almonds and a sprinkling of queso fresco.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY BEAN AND AVOCADO TOSTADAS
Make and share this Spicy Bean and Avocado Tostadas recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill to medium high.
- Put tortillas on a large baking sheet, grill for 2 minutes.
- In a bowl mix both beans, cayenne pepper and tomatoes.
- Divide mixture between tortillas.
- Scatter with cheese and green chilli.
- Grill again till cheese melts.
- Lift onto plates, top with avocado and serve.
Nutrition Facts : Calories 380.7, Fat 15.6, SaturatedFat 4.8, Cholesterol 21.1, Sodium 724.4, Carbohydrate 47.4, Fiber 13, Sugar 5.2, Protein 15.8
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