October in the kitchen – Tostadas three ways

The Giants are in Kansas City for game 6 of the World Series. We are having friends over to watch the game, and I wanted to do something special. That lovely hot chili spread I made over the weekend is in the fridge; it has tickled my creative juices. I’m going to make tostadas. Any one of the following versions would be a suitable dinner by itself, but I can’t decide between them. So, I will make them all! Our guests will have their choice.

Here they are:

  • Tostada with black beans, roasted cauliflower and avocado
  • Tostada with black beans, spicy meat, and avocado
  • Tostada with black beans, fried egg, and avocado

Two of the versions are vegetarian (cauliflower and egg), the roasted cauliflower tostada can easily be modified for vegan.

The first steps are the same for all three of the recipes. For the beans and tortillas you will need:

  • 6 Corn tortillas
  • Olive oil
  • 2 Cups drained and rinsed canned, or freshly made, black beans
  • 2 Scallions, chopped
  • 1 teaspoon cumin – toasted
  • Low fat sour cream – or coconut cream for vegan version
  • 2 avocados
  • Salt
  • Green chili spread or thick salsa (drained if using commercial salsa)
  • Grated cheddar cheese – about 1 cup
  • For garnishing (optional) – chopped cilantro, sliced radishes, lime wedges, sliced romaine leaves, and thinly sliced red onion 

 To prepare the tortillas –

  1. Preheat the oven to 400 degrees F.
  2. Brush the tortillas with olive oil, place on a baking pan, and toast for 5-10 minutes, turning them half way through. You want them to be brown in spots.
  3. Remove and cool slightly, they will continue to crisp.
  4. Can be made several hours ahead, reheat in a low oven

IMG_0146

For the black beans –

  1. Toast the cumin in a small skillet until it smells toasty, careful not to burn it
  2. Pour the black beans into a saucepan and heat on medium
  3. Add ¼ water, ½ cup sour cream (or coconut cream), the scallions and toasted cumin
  4. Mash together leaving some chunky bits (I used my potato masher)
  5. Cook on low heat until thick, you may need to add a bit of additional water
  6. Cover and leave on the back of the stove until you are ready to assemble the tostadas

IMG_0145

 

Tostada with black beans, roasted cauliflower and avocado

(Vegetarian and vegan if you leave out the cheese)

Additional ingredients:

  • ½ Cauliflower, sliced into “steaks” ½ inch thick through the center leaving the core intact
  • Olive oil
  • Mild chili powder
  • Chili Aleppo – crushed
  • Salt

 Increase your oven temperature to 425 degrees F

  1. Brush the slices of cauliflower with olive oil, sprinkle with the chili peppers and salt
  2. Roast for about 35-40 minutes until brown in places, then turn them and roast the other side until soft and browned (about another 10-15 min)
  3. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a warm cauliflower, sprinkle with cheese, garnish with sliced avocado and chopped cilantro

IMG_0144IMG_0148

Tostada with beans and roast cauliflower steak

Tostada with beans and roast cauliflower steak

Tostada with black beans, spicy meat, and avocado

Additional ingredients:

  • ½ lb. lean ground beef
  • ½ lb. bulk ground sausage
  • 1 Tablespoons chili powder (your choice of heat, I used mild)
  • 1 Teaspoon cumin
  • 1 Teaspoon salt
  1. Add about 1 tablespoon of olive oil to a skillet on medium-high heat
  2. Brown the ground beef and sausage, breaking it up as it cooks
  3. When brown, add the chili powder, cumin, and salt. Cook on medium-low for another minute or two to blend the flavors
  4. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a generous spoonful of meat, sprinkle with cheese, garnish with sliced avocado and chopped cilantro
Tostada with beans and spicy meat

Tostada with beans and spicy meat

 Tostada with beans, fried egg, and avocado (would make a lovely brunch dish) Vegetarian

Additional ingredients:

  • Eggs (1 for each tostada you intend to make)
  • Olive oil for cooking
  • Salt
  1. Heat the olive oil in a skillet on medium heat
  2. Break as many eggs as you will need into the skillet (you may need to do this in several batches depending on the size of your skillet and number of eggs you are cooking)
  3. Fry on medium heat until the edges of the egg white turn opaque
  4. Add a tablespoon of water to the skillet and cover
  5. Continue to cook until the egg white is completely opaque but the yolk is still runny, monitor this carefully as it is easy to overcook the yolk
  6. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a fried egg, sprinkle with cheese, garnish with sliced avocado and chopped cilantro
Tostada with beans and fried egg

Tostada with beans and fried egg

Well the Giants didn’t do so well and will be back for game 7 tomorrow. But, the tostadas were a great success!

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