Meatless Monday : Mexican tostadas

Tostada means toasted. In Mexico the name is given to dishes with a toasted base - although the tortillas for the following recipe are fried.  

If you are short of time you can use bought tortillas.  I used buckwheat flour which makes this recipe gluten free but wheat flour or spelt would be fine if you do not need to be gluten free. If you are gluten free I have a tip that you might find useful -  when baking bread, pizza bases etc add psyllium husk as a substitute for gluten to your gluten free flour.  An additional benefit of this soluble fibre is that it helps lower cholesterol and therefore the risk of heart disease.  

Scale up the quantities if you are feeding a crowd and let everyone choose their own toppings.      
Mexican tostadas
Serves 2

For the tortillas
150g buckwheat flour
2 tsp psyllium husk
1 1/2 tsp baking powder
pinch salt
75 ml warm water
2 tsp organic olive oil + extra for greasing the pan

For the refried beans
1 tbsp organic olive oil
1 onion, peeled and chopped
2 cloves garlic
1 1/2 tbsp tamari
1 can black-eye beans
1/2 tsp chilli flakes
1 tsp cumin
1 tsp coriander

Shredded lettuce
Chilli slices (if you like your tostada hot!!)
Avocado slices
Diced tomato
Diced peppers
red onion slices
Coconut cream and fresh coriander leaves to serve.

To make the tortillas place the flour in a bowl with the baking powder, psyllium and salt. Mix the oil with the warm water and add, mixing to form a dough. Knead for 2 minutes then turn onto a floured surface. Divide the dough into two pieces and roll out until around 6inches in diameter. Grease a non-stick pan with oil and fry each round for a minute on each side.  Place on a baking tray in a low oven to keep warm while you make the refried beans.

To make the refried beans, fry the onion and garlic in the oil for a few minutes until the onions are translucent. Add the beans, tamari and spices and cook for a few minutes until the heated through.  

To assemble place each tortilla on a plate, top with the refried beans then your chosen toppings.  Drizzle with coconut cream and garnish with fresh coriander. Serve.  

Janet x

Recipe Copyright © 2016 40plusandalliswell

1 comment:

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