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Sunday, September 8, 2013

Spicy bean and avocado tostadas (Mexican)

A tostada is an open tortilla topped with various delicious toppings used in the Mexican cuisine, ranging from refried beans and avocado (like here) to chicken, shrimps and so on (even fried grasshoppers sometimes!). But if that sounded a tad too weird, don't worry, this is a completely vegetarian version. :) Enjoy.
Recipe source: here

Last year: Breakfast croissants with Gouda cheese crust.
Two years ago: Baby making and no cooking :).

Ingredients (serves 2):
  • 250 g red kidney beans, from the can (pre-boiled)
  • 1/3 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 25 g grated cheese (like Emmentaler)
  • 1 teaspoon jalapeno slices
  • 1 handful cherry tomatoes
  • 1 bunch of fresh parsley
  • 1 avocado
  • juice from half a lime
  • 2 wheat tortillas

Fry the wheat tortillas on a dry pan or griddle, for 2-3 minutes on each side. In a separate pan, heat the olive oil and put almost all the beans in it. Gently fry and mash them:

Also add most of the jalapeno slices, chopped, to the beans. After the beans are mostly mashed, season with salt and pepper and add the cheese:

Stir until the cheese melts and blends in, then add most of the tomatoes, chopped.

Mix again and remove from the heat. Put a tortilla on each plate and spread half of the bean mixture on each. Top with the remaining beans, tomato slices and jalapeno slices:

Peel and cut the avocado intro strips and toss it with the lime juice. Top the tostadas with it:

Roughly chop the parsley and add it on top of the tostadas. It's done, dig in! :)

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