Vegetable and Bean Tostada
Thursday, March 24, 2011 at 6:11AM
Melissa in Meatless March, Mexican


In the past year and a half since I've been married, I don't think I've made the same dinner recipe more than once, with very few exceptions.  So, to follow suit, I found this "new to me" recipe on Pink Parsley that looked insanely easy and delicious, to boot!  I may have to add these to the list of few exceptions that are made more than once in our household!  I did make a few changes, only because I couldn't find pickled jalapenos like Josie used in her recipe.  My changes are reflected below.

6 (6-inch) Corn Tortillas
Cooking Spray
1 Green Bell Pepper, stemmed, seeded, and sliced thin
1 Red Bell Pepper, stemmed, seeded, and sliced thin
1 Onion, halved and sliced thin
1 Jalapeno, stemmed, seeded, and diced
1 tablespoon Canola Oil
Salt & Pepper
2 Garlic Cloves, minced
1/4 teaspoon Cumin
2 tablespoons Fresh Lime Juice
1 (15 ounce) can Pinto Beans, do not drain
5 ounces Coleslaw Mix
2 ounces Pepperjack Cheese, shredded
1/4 cup Sour Cream
Splash of Red Wine Vinegar
1 tablespoon Scallion, minced

Arrange the tortillas in a single layer on a baking sheet.  Spray both sides with the cooking spray.  Bake at 450 degrees for 8-10 minutes, until they are lightly browned and crispy.  Meanwhile, heat half of the oil in a skillet over medium-low heat.  Add the peppers, onions, and jalapeno and season with a pinch of salt.  Stir to combine, cover, and cook until softened, about 8-10 minutes.  Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until lightly browned, about 4-6 more minutes.   Stir in the garlic and cumin, cooking until fragrant.  Remove from heat and stir in 1/2 tablespoon of lime juice.  Transfer the mixture to a bowl and cover to keep warm.  Add the remaining oil to the skillet and heat over medium heat.  Add the beans with their canning liquid.  Cook, mashing the beans with a potato masher until they have thickened, about 5 minutes.  Season with salt and pepper, to taste, remove from heat, and cover to keep warm.  In a bowl, toss the coleslaw mix with the red wine vinegar, remaining lime juice, scallions, and salt and pepper, to taste.  To assemble tostadas, spread the bean mixture evenly over the crisp tortillas, and top with cheese, vegetables, and coleslaw.

Article originally appeared on Fried Ice and Donut Holes (http://friediceanddonutholes.com/).
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