Friday, May 28, 2010

Vegetable & Bean Tostadas


I really enjoy light & simple dinners. My grocery budget loves vegetarian dinners. This is a meal combining both tasty and frugal. I am really loving recipes from America's Test Kitchen, and I was able to pick up a new cookbook from them at the library last week.

These tostadas have a lot of flavor going on, but the end result on your tastebuds is fresh and mellow. Perfect!

Vegetable and Bean Tostadas
"The Best Simple Recipes" America's Test Kitchen
8 (6-in.) corn tortillas
4 tbl. canola oil
1 (10-oz.) bag of coleslaw mix
1 tbl. finely chopped jarred jalapenos and 1 tbl. jalapeno brine
salt & pepper, to taste
1 onion, halved and thinly sliced
2 small green bell peppers, seeded and thinly sliced
2 garlic cloves, minced
3 tbl. lime juice
1 (16-oz.) can refried beans
1 cup crumbled feta cheese (I usually buy feta in brine as it is more flavorful)
1/2 cup sour cream
2 tbl. fresh cilantro, minced

Adjust oven racks to the upper-middle and lower-middle positions. Preheat to 450 degrees. Brush tortillas all over with canola oil and arrange in a single layer on 2 baking sheets. Bake until lightly browned and crispy, about 10 minutes, switching and rotating sheets halfway through.

Meanwhile, toss coleslaw mix with jalapenos and brine; season with salt and pepper and set aside.

Heat remaining oil in large skillet over medium heat. Add onion and green bell peppers and saute until softened and lightly browned, about 8-10 minutes. Stir in garlic an cook until fragrant, about 30 seconds (don't burn the garlic!!) Add 1 tbl. lime juice and season with salt and pepper. Transfer to a serving bowl and cover to keep warm.

Microwave the refried beans, covered, until hot, 1-2 minutes.

To serve, spread the warm beans evenly over tortillas, then top with feta cheese, onion-pepper mixture, and slaw. Whisk sour cream and remaining lime juice together, then drizzle over top. Sprinkle with cilantro.

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