Vegetarian TostadasFrom JodyPrintable VersionServes 6
Ingredients1 tablespoon olive oil1 cup chopped onion1 cup chopped celery or bell peppers (I used a combination of these) 2 large garlic cloves, minced1 can (15 1/2 oz) red beans, drained (I used black beans instead!)1 can (15 1/2 oz) Great Northern beans, drained1 can (14 1/2 oz) diced tomatoes (do not drain)2 t. mild chili pepper1 t. cumin2 T. chopped fresh cilantro (dried works fine too!)6 corn tortillas, optionalOptional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream

DirectionsHeat oil in large skillet over medium heat. Add onion, celery and garlic. Cook and stir 8 minutes or until softened. Add beans and tomatoes with juice. Stir to blend. Add chili powder, cumin and stir. Reduce heat to medium-low and cover. Simmer about 30 minutes, stirring occasionally, until thickened.
Preheat oven 400 degrees.While bean mixture simmers, place tortillas in single layer directly on oven rack. Bake 10 - 12 minutes or until crisp. Place one tortilla on each plate. Spoon bean mixture evenly over each one. Sprinkle cilantro on top. Top with desired toppings.
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