I have to say that being a vegetarian coincides perfectly with Mexican food. Beans. Rice. Tortillas. Veggies. DONE. I could easily live off of quesadillas, tacos, fajitas, tostadas and all the other vaguely similar variations recipes that stem from Mexican fare, although there wouldn’t be much creativity in that, and that wouldn’t make me happy. What DOES make me happy is cooking with so many brightly colored ingredients in one dish, and this was definitely the case for these last-minute tostadas. I had originally purchased the radishes for a red potato salad, but figured their crisp, almost citrusy flavor could be a great addition to this meal, and they absolutely were. I kept admiring the vibrant hues all stirred up in this dish and it made this meal that much more enjoyable!
3 whole wheat tortillas
1 1/4 cups black beans, cooked
4 radishes, sliced paper-thin
1 cup frozen organic corn
1 cup tomato, chopped
3/4 cup green onions, chopped
1/2 cup red onion, chopped
2 limes, juiced
1 tbsp chipotle pepper in adobo sauce, chopped
2 tbsp cilantro, minced
1 cayenne pepper, minced
4 tbsp olive oil
Sprinkle of shredded Monterey Jack cheese
Salt & pepper to taste
- Preheat oven to 350 degrees
- Brush both sides of all 3 tortillas with 1 tbsp of olive oil each
- Cook on one side for 3 minutes. Turn over and cook for 2 minutes on the other side, and remove from oven
- Then, in a small saucepan, cook cayenne pepper in 1 tbsp of olive oil, then add the corn after 1 minute
- Continue to cook corn on medium heat, stirring occasionally for about 8 minutes or until the corn has begun to brown, then remove from heat
- Combine beans, radishes, corn, tomato, green onions, red onions, cilantro, salt and pepper in a large bowl and mix well
- In a small bowl, stir together lime juice and chipotle pepper, then mix into the bean/veggie bowl
- Top each of the tortilla halves that only cooked for 2 minutes with the 1/3 of the mix, then sprinkle with cheese and place under oven broiler for 1 minute
About the Author
Leave a Comment...