Three Bean Tostadas
Do you remember when Taco Bell introduced $.59 tacos and $.79 burritos? I do quite vividly. It was back in high school. For $5.00, you could take a girl out for an authentic south of the border meal (drink of her choice included, of course) and still have enough money to put a dollar’s worth of gas in your car. What could be better than an exotic dinner and enough gas to last until the following Wednesday? Not to mention, if you brought the right mixed tape along, you might even get a chance to slip past first base.
Ah the good ole days. And while I was reminiscing about those nights listening to Madonna’s “Crazy for You” I drew the inspiration for this next dish. You see, the first time I ever saw this dish was on a Taco Bell menu. They explained to me what it was, and it sounded delicious. However, it was not something you could eat in the car. I mean sure you could try, but it was hard enough trying to be cool eating a taco without spilling it all over your shirt. The last thing you wanted was a menu/meal malfunction ruining your chances to round the bases. So I went through my teenage years never trying the dish.
Fast forward to my early twenties, dates now involved more than a world class meal at Taco Bell in my Honda Accord. And as I sat down in a Mexican restaurant at a table, I was more confident to order the dish that had eluded me throughout my adolescence. I no longer had to worry about dinner spilling onto my shirt as I now had a fork and knife. And knowing I had a killer mixed tape cued up in the sweet Oldsmobile I was now driving, I ate my first Tostada.
Yes, my next recipe is the simple and humble TOSTADA. Now, I am not sure what an authentic Mexican tostada is like, but here is my vegan version of it. And while it has a few ingredients, you get a great deal of flavor out of the beans, crunch from the corn tortilla, crispiness from the vegetables, and kick out of the sauce. Providing you have spent some thoughtful time putting together the right play list, this recipe is worthy of any date night. Otherwise, make it for the whole family and call it good. Either way, I think you will enjoy this run to the border.
Ingredients
- 1 15 oz. Can of Pinto Beans
- 1 15 oz. Can of Black Beans
- 1 15 oz. Can of Cannellini Beans
- 1-2 Garlic Cloves (minced)
- 1 Small Onion (diced)
- 1 Cup Vegetable Broth
- 1 Cup Beer
- ¼ Cup Fresh Cilantro (chopped)
- 1 Tsp. Cumin Seeds (toasted and ground)
- 1 Tsp. Dried Oregano
- 1 Dash Liquid Smoke
- Salt and Pepper to Taste
- 8 Corn Tortillas (toasted crisp)
- 1 Lrg. Tomato (chopped)
- 1 Med. Cucumber (chopped)
- ½ Cup Black Olives (sliced)
- 2 Romaine Hearts (chopped)
- Recipe for Guacamole Dressing
Instructions
First, I need to make a confession. You can use this recipe with one kind of bean. I mean all three I have put in this dish can easily stand proudly alone on a tortilla. However, I needed three cans of beans for this delicious vegan dish and I had not been to the store in a while. Luckily, my pantry was stocked with these beans because a mix of green, garbanzo, and kidney would not have yielded the same effect.
So, let’s start with the beans. In a saucepan, add about a ¼ cup of your vegetable broth along with your onions and garlic. Bring this mix to a boil and then reduce to a simmer. Simmer the onions and garlic until soft and fragrant (about 3-5 minutes).
From here, add your beans, remaining vegetable broth, beer (notice I don’t use the whole can as I like to leave a touch for the chef) cumin seed, oregano, and liquid smoke. Bring the mix to a boil and then reduce to a simmer. Simmer the beans without a lid until most of the liquid in the pan has evaporated. Now toss in your cilantro and season to taste with salt and pepper. At this point, you can mash the beans with a potato masher or fork as you want to get the consistency of refried beans (without the added fat). However, I like to pull out my immersion blender and give the beans a good going over.
While the beans are cooking, free feel free to grab another beer. I mean you can’t buy just one beer and you have been slaving over a hot stove and are probably parched at this point. After you are done, now is a good time to chop up your vegetables, make your guacamole dressing, and toast your tortillas. To toast the tortillas, I just spray them with a little cooking spray and run them under the broiler until nice and crisp on both sides. Once you have everything in place you are ready to assemble your tostadas.
Place a generous helping of beans on each tortilla. Then top with your vegetables and finish with the guacamole dressing.
https://www.grassfedcarnivore.com/bean-tostadas/
Simmering Beans
Mashed Beans
The Final Product
And while this meal is no $.59 taco (and few things are) I am confident you and whoever you are trying to impress will enjoy it. So crack open the remaining beers, pop in your romantic mixed tape, and step up to the plate. I think you are in for a great evening. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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