Vegetarian Tostada is easier to make, delicious, and healthier. My family love Mexican Dishes and I like to make mostly every week different kind of dishes because they full of proteins and provide nutrient we need.
Ingredients
- Black beans or Pinto beans 2 Cup Cooked and mashed (I took 1 cup Black Beans and 1 Cup Pinto Beans).
- Tostadas Shells 6 Toasted ( For toasting I put in oven at 250 F for 5 minutes )
- Red Chilli powder Or Paprika ½ Tsp.
- Cumin Powder ½ Tsp.
- Garlic Clove Minced 1
- Turmeric Powder ¼ Tsp.
- Carom Seeds 1/8 Tsp. (Optional)
- Asafoetida One Pinch
- Corn frozen 1/4 Cup
- Shredded Monterey Jack Cheese or any of your choice ¾ Cup
- Shredded Lettuce 1 Cup
- Olive Oil 1 Tbsp.
- For Guacamole
- Ripe and Peeled Avocados – 2 coarsely mashed
- Fresh Lime Juice 2-3 Tbsp.
- 4-5 string coriander, washed and chopped
- Salt ½ Tsp.
- Black Pepper powder ¼ Tsp.
- Cumin Powder ½ Tsp.
- Olive oil 1/2 Tsp.
- Garlic Clove Minced 1
- Combine all ingredients in medium bowl, mix well or Mix in Vitamix for 30 seconeds, cover guacamole until ready to use.
- Fresh Tomato Salsa (Pico de Gallo)
- Diced seeded Tomato 3 Cups
- Diced Onion 1 Cup
- Diced deseed Jalapeno 1/3 Cup ( If you like spicy than diced with seed)
- Chopped Fresh Cilantro ¼ Cup
- Fresh Lime Juice 2 Tbsp.
- Salt ½ Tsp.
- Black Pepper Powder or freshly crushed ¼ Tsp.
- Combine all ingredients in a medium bowl. Cover until ready to serve.
Method
- Heat a pan over medium heat. Add oil, swirl to coat. Add Carom seeds, Asafoetida, garlic Minced, 1 cup of fresh salsa, corn, red chilli powder, Turmeric Powder, cumin powder and cook for 5-7 Minutes.
- Add mashed beans add little water if necessary to desired consistency.
- Cooked 4-5 Minutes. Turn off the heat.
- Spread about 3-5 spoons of bean mixture on each tostada shell. Top each with guacamole, cheese, lettuce and fresh salsa as per your requirement. Serve Immediately.
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