Tostadas with Salsa and Guacamole -- w
Source of Recipe
Oprah.com
Tostadas with Salsa and Guacamole
No sodium levels available
Makes 8 servings
Beans:
1-1/2 cups pinto beans, soaked overnight in 6 cups of water to cover with 1 teaspoon baking soda
2 garlic cloves, peeled
1 onion, chopped
1 bay leaf
2 teaspoons dried basil
1/2 cup chopped ripe tomatoes
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon paprika
Sprinkling of chili flakes
Salsa:
1/2 cup cilantro leaves (about 1 bunch cilantro)
1 cup chopped tomatoes
1/4 cup cubed red bell pepper
1/4 cup diced red onion
1 small jalape�o pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
8 corn tortillas or small flour tortillas
Toppings:
1 cup grated jack cheese
1 head romaine lettuce, washed and shredded
1 carrot, peeled and grated
1/2 head red cabbage, shredded
1/4 cup cilantro leaves
Fresh salsa or a commercial brand
Fresh guacamole
Prepare the beans: Add the garlic, onion, bay leaf and dried basil to the pot of beans that has been soaking overnight. Bring to a boil and cook for 45 minutes to 1 hour. The beans should be soft and easy to mash with the back of a spoon. When they are ready, drain any remaining water, remove the bay leaf, dump in the tomatoes, and mash the beans and tomatoes with a potato masher. Add the cumin, chili powder, paprika and the chili flakes and mash again.
Make the salsa: Hold the cilantro under running water, making sure that all the dirt pours off. Pinch the leaves off the stems and put them in a small bowl with the remaining salsa ingredients, mixing with a spoon until everything is thoroughly melded. Serve immediately or cover and refrigerate until you are ready to use.
Lay the tortillas on a baking tray, spread 1/4 cup beans and 1 tablespoon of cheese on top, and set on the lowest rack under the broiler for 2 minutes to keep them warm until ready to serve. Put all the toppings in separate bowls so that everyone can layer their own tostada.
Tips from Rosie's Kitchen: I always soak my beans overnight with a little baking soda. It is a fail-safe method. You can be sure they will be evenly cooked. Fill a large pot with enough water to thoroughly cover the beans, stir in one teaspoon baking soda, and soak. Also, salt your beans after they are cooked to flavor them. If you put salt in the water while soaking or cooking, it may cause them to remain a little hard.
Nutritional information per serving: 282 calories, 6.1g fat, 2.9g saturated fat (18.5% of calories from fat), 15.3g protein, 44.7g carbohydrate, 12mg cholesterol, 13.8g fiber +++WWP: 3
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