Craving me some crunchy mini tostadas…
…make mine vegetarian Black Bean Tostadas with green chilies, sun-dried tomatoes, avocado, and caramelized veggies! Vegetarian and Gluten-Free.
I love tacos, I do. A lot! BUT sometimes I like to change it up – I NEED Black Bean Tostadas! They are just as sloppy to eat as tacos, and you will have some of the ingredients fall onto the plate even with the “glue” of the black beans. But then… you must pick up these goodies with your fingers and stuff them back into – or on top of your taco or tostadas, and devour every morsel of goodness!
If the black beans, caramelized onions, mushrooms and sun-dried tomatoes and avocados were not enough to satisfy – I add roasted Hatch green chilies, cilantro, and Manchego cheese (considered by some to be the best cheese in the world)… WOW!
The black beans are refried with cilantro, salt and pepper and garlic. It gives the dish even more flavor.
By using the best mini tortillas, the black beans, and all the other fresh and wholesome ingredients, this is a healthy, and hearty vegetarian meal.
I have also used a red pepper hummus for the base of my tostadas instead of beans, for the “glue”. I was really surprised by the amazing flavor it gave to those tostadas! Have you used anything different as your base?
These Black Bean Tostadas were perfect for lunch.
I had been working out in the yard… and built up an appetite. IT IS IN THE 70’S here in Denver today. Cleaned up a few flower beds and trimmed a few branches – as some baby squirrels were dancing around in my crab apple tree. Oh, the wonders of Spring! Delightful morning!
If you are looking for a vegetarian and gluten-free easy meal – this would be right up there with delicious quick meals.
Try them!
And enjoy!
Teri
- 4 mi rancho organic corn taco sliders
- 1" of cooking oil
- 1 can organic black beans
- 2 cloves garlic, minced
- 2 tbsp. cilantro, chopped
- salt and pepper to taste
- 2 tbsp ghee
- 1 cup white mushrooms, sliced
- ½ sweet onions, peeled and sliced
- ½ cup sun-dried tomatoes
- 1 avocado, peeled and sliced
- 1 green chili, roasted and chopped
- 1 cup Manchego cheese, shredded
- Add black beans with juice to bowl and mash with potato masher.
- Add to medium size pan over medium heat and stir in garlic and cilantro. Heat until warm. Set aside.
- Add oil to a medium-sized pan and heat over medium heat. Add tortillas 2 at a time and cook - turning twice until they are crisp and golden brown. Set aside on paper towel to drain,
- Add the ghee to the same pan and cook the onions until almost caramelized then add mushrooms and sun-dried tomatoes. Cook for another 2 minutes.
- Spread the black beans on top of the tortillas.
- Add the onions, mushrooms and sun-dried tomatoes on top of beans.
- Next layer the avocado, green chilies and top with cheese.
- Add cilantro for garnish. Serve. Enjoy!