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Tuesday, August 26, 2014

Black bean chili tostadas with avocado salsa (Mexican) (vegan)

Warm tortillas topped with a black bean spicy chili and then with a tangy avocado salsa. :) Perfect for snacking, or a lovely light meal in itself. 
Recipe source: mostly here.

Last year: Mojito (cocktail) (Cuban) (vegan).
Two years ago: Tomato-basil creamy soup with caprese toast.
Three years ago: baby making and no cooking. :)

Ingredients (makes 2):
  • 2 tablespoons vegetable oil
  • 300 g pre-boiled black beans
  • 50 ml tomato sauce
  • salt and pepper to taste
  • a shake of Tabasco sauce
  • 1/2 teaspoon red wine vinegar
  • 1 red chili pepper
  • 1 avocado
  • a handful of cherry tomatoes
  • 1/2 bunch of cilantro leaves
  • juice from 1/4 of a lemon
  • 2 wheat tortillas to serve

Combine the oil, beans, tomato sauce, vinegar, almost all of the diced chili, Tabasco, salt and pepper in a pan. Cook everything until the sauce reduces and the chili comes together (about 5 minutes).

Peel the avocado and chop it up into small cubes. Slice the cherry tomatoes into wedges. Combine them in a bowl, together with the remaining chopped chili pepper and lemon juice. Season with salt and pepper and the salsa is done.

Heat (dry-fry) the tortillas and transfer them to serving plates. Divide the chili between them and top with the avocado salsa. Sprinkle the cilantro on top. It's done, dig in! :)

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