Tostada in Spanish means toasted (this I had to find out from Google despite starting a course in Spanish this term). In Mexico, ‘toasted’ is taken to the next level where tostadas are traditionally deed-fried tortillas with an array of toppings. I love this idea of delicious bite sized food with fresh toppings. It really is a salad of your choice on a delicious crispy base. I veered away from any deep frying and found that oven baking tortillas with a bit of oil gives the dish the crunch you need.
This recipe is adapted from an amazing salad my boyfriend’s mother, Kate put together once for us. Every time I go to his parent’s house, she put on a huge vegan feast and this has always been a stand out dish. So you could also remove the tostada element and just serve this dish as a salad. You can also play around with different vegetables depending on what is in season and what you can find. Often black beans aren’t sold in the big supermarkets, but you can find them at health food stores or at Harris Farm.
It really is a great healthy dish that is very quick to put together. Upon finishing it my sister remarked that I should start making more quick meals (I think she was hungry) and have a 15 minute meals segment on my blog. Not going to happen, sorry – I am no Jamie Oliver. But this is very Jamie Oliveresque dish in that it takes no time at all – so give it a go
Black bean, corn and avocado tostadas
(Time: 15 minutes, servings: 4 lunch servings)
1 can of black beans, rinsed and drained
1 cup corn kernels
½ red onion, finely chopped
½ green chilli, finely chopped
½ tbs red wine vinegar
1 tbs olive oil
1 avocado, chopped into cubes
3 large tomatoes, chopped into cubes
1 ½ tsp oregano
1 tsp cumin
¼ tsp cinnamon
½ tsp coriander
½ tsp sugar
½ cup coriander leaves, finely chopped
Juice of 1 lime
Salt and pepper to season
Brush the tortillas with olive oil and bake in an oven on 125 °C for 10-15 minutes, until lightly golden. To achieve the bowl shape, bake them in a small bowl so that the sides stay up. Meanwhile get a large mixing bowls and place all of the remaining ingredients together. Mix lightly so that the avocado pieces don’t become squashed. Season well with salt, pepper and if not hot enough, some chilli flakes. When tortillas are ready, take them out of the oven and spoon in the salsa mixture. Place some left over coriander leaves on top and enjoy!