Tostadas With Salsa And Guacamole Recipe
Ingredients
| BEANS | ||
| Pinto beans | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Onion | 1 | |
| Bay leaf | 1 | |
| Dried basil | 2 Teaspoon | |
| Ripe tomatoes -€“ ½ cup, chopped | ||
| Ground cumin | 1 Tablespoon | |
| Chili powder | 1 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Chili flakes -€“ A sprinkle | ||
| SALSA | ||
| Cilantro leaves | 1/2 Cup (16 tbs) | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Red bell pepper -€“ ¼ cup, cubed | ||
| Red onion -€“ ¼ cup, diced | ||
| Jalapeno pepper -€“ 1 small, seeded, minced | ||
| Lime juice | 2 Tablespoon, squeezed | |
| Corn tortillas -€“ 8 or Small flour tortillas - 8 | ||
| Jack cheese | 1 Cup (16 tbs), grated (TOPPINGS) | |
| Romaine lettuce -€“ 1 head, washed, shredded | ||
| Carrot | 1 , peeled (TOPPINGS) | |
| Red cabbage -€“ ½ head, shredded | ||
| Cilantro leaves | 1/4 Cup (16 tbs) (TOPPINGS) | |
| Salsa -€“ to taste | ||
| Guacamole -€“ to taste | ||
Directions
GETTING READY
1. Soak beans overnight in 6 cups of water and baking soda.
MAKING
2. Cook beans in the boiled soaking water along with bay leaf, onion, garlic, and dried basil for 45 to 60 minutes or until beans turn soft and can be mashed easily with the back of spoon.
3. Drain rest of the water, if any, discard bay leaf, add tomatoes, and mash using a potato masher.
4. Mix in chili powder, cumin, chili flakes, paprika, and chili powder and mash.
5. Using a spoon, meld all the salsa ingredients with washed, chopped cilantro leaves. Serve immediately or refrigerate covered, until used.
6. On a baking tray, place the tortillas. Fill each of the tortilla with ¼ cup of beans followed by 1 tablespoon cheese.
7. Broil for 2 minutes keeping on the lowest rack of the broiler to retain the warmth until served.
SERVING
8. Serve the filled tortillas with toppings, guacamole, and salsa, in separate bowls.
1. Soak beans overnight in 6 cups of water and baking soda.
MAKING
2. Cook beans in the boiled soaking water along with bay leaf, onion, garlic, and dried basil for 45 to 60 minutes or until beans turn soft and can be mashed easily with the back of spoon.
3. Drain rest of the water, if any, discard bay leaf, add tomatoes, and mash using a potato masher.
4. Mix in chili powder, cumin, chili flakes, paprika, and chili powder and mash.
5. Using a spoon, meld all the salsa ingredients with washed, chopped cilantro leaves. Serve immediately or refrigerate covered, until used.
6. On a baking tray, place the tortillas. Fill each of the tortilla with ¼ cup of beans followed by 1 tablespoon cheese.
7. Broil for 2 minutes keeping on the lowest rack of the broiler to retain the warmth until served.
SERVING
8. Serve the filled tortillas with toppings, guacamole, and salsa, in separate bowls.
Chef
