EASY VEGAN BLACK BEAN TOSTADAS
Steps:
- Add the olive oil to a non-stick skillet over medium-high heat and heat for 1 minute.
- Add the onion and sauté for 2-3 minutes or until translucent.
- Stir in the garlic and taco seasoning. Cook for 1 minute.
- Stir in the black beans (including the liquid from the can). Bring to a simmer and mash with back of a wooden spoon until mixture is thick and most of the beans are mashed.
- Stir in the red wine vinegar and salt (if needed).
- Toast corn tortillas over gas burners on the stove or in toaster oven. (If you have a gas stove, I just set the tortilla directly on the burner over medium to high heat. Let it cook 30-45 seconds or until charred and flip to repeat on the other side.)
- Turn oven broiler on high. Add corn tortillas to a baking sheet and spread with 1/4 of bean mixture on each. Sprinkle cheese on each, dividing evenly between to 4 tostadas. Broil until cheese is melted, 1-2 minutes.
- Make corn salsa by mixing all the ingredients together in a small bowl.
- Add corn salsa to the tostadas and top with more fresh cilantro, chopped avocado, hot sauce or other desired toppings.
- Serve immediately.
Nutrition Facts : ServingSize 2 tostadas, Calories 620 kcal, Sugar 9.5 g, Sodium 575 mg, Fat 22 g, SaturatedFat 5.5 g, Carbohydrate 84 g, Fiber 21.5 g, Protein 26 g, UnsaturatedFat 16.5 g
QUICK BLACK BEAN TOSTADAS
Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving. From Forks Over Knives Family
Categories Burgers & Wraps/">Burgers & Wraps
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
- Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
- Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
- To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
VEGAN TOSTADAS
Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers.
Provided by Whitney English
Categories main-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
- Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
- Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
- Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
- Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
- Add your desired toppings and enjoy!
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Ratings 1Category Dinner, Lunch, Main CourseCuisine American, MexicanTotal Time 25 mins
- Add the beans, spices and water to a food processor and pulse until combined. The mixture may still be a bit chunky. If you prefer a smoother consistency, add some additional water until desired consistency is achieved.
- Preheat the oven to 450 degrees F. Place the tortillas on a baking sheet in a single layer (you may require two baking sheets to fit them all). Evenly distribute the bean mixture over each tortilla, leaving about an inch around the edge. Place the baking sheets on the middle wrack and bake for 5 minutes. Move to the top rack and bake for an additional 5 minutes.
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- To toast the tortillas in the oven: Preheat the oven to 375 degrees F. Spread the tortillas on a baking sheet. Bake for 10 minutes, or until crisp and dry and just starting to be touched with golden brown spots. Remove them from the oven and place on a serving platter.
- To toast the tortillas on a stovetop: Heat a large skillet. Toast the tortillas over medium heat (two or three at a time, depending on the size of the skillet) for about 5 minutes or so on each side, until crisp and touched with golden brown spots. Don't be afraid to let them get nice and crisp—that's better than ending up with a soggy tostada.
- Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes.
- Add the remaining ingredients (aside from the garnishes, of course) along with 1/4 cup water and bring to a simmer. Using a potato masher, mash some of the beans so that the liquid becomes thick and saucy.
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