This is my healthy version of Tostada’s but you can use the same concept for a burrito or taco. Nothing in here is fried and there is no added lard or fat in the beans. This is a simplied version using canned organic black beans and corn to keep the time you spend in the kitchen to a minimum. However, you can easily substitute dried beans and fresh corn cut off the cob if you have a hankering.
“I love making Mexican food, especially the fixings for a burrito, taco or tostada. Each little accompaniment is like its own piece of art. This dish contains 5 main components; the tostada, un-refried beans with carmelized onions, corn and veggie sauté, fresh pico de gallo and guacamole or what I like to call Avocado Butter. The avocado butter is a simplified guacamole that is full of garlic and lemon juice to make it a super spread for the base of the tostada. The tostada is baked (not fried) to perfect crunchiness.”
- 1 package of corn tortilla’s
- Preheat oven to 425 degrees (400 degrees on convection).
- On a large baking sheet or clean counter lay out the desired number of corn tortilla’s you wish to use. Brush lightly with olive oil on both sides of the tortilla then take a paper towel and lightly dab each side.
- Place directly on the oven rack in the middle of the oven being careful not to let the tortillas bend under the rack (or they will bake in that shape). Cook for 5 minutes or until golden brown and crisp. (These will be just as crisp as the fried version! They store nicely overnight in a ziplock bag and are still just as crunchy.)
UN-Refried Beans & Chile’s
- 2 tsp cumin
- 1 tsp mild chile powder (I like chile molido)
- 1/4 tsp chipotle chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 2-3 tbsp olive oil
- 2 onions, chopped (walla walla are my favorite)
- 1/2 tsp salt
- 3 cloves garlic, minced
- 4 cans black beans, drained and rinsed
- 2 cups no-chicken broth or vegetable broth
- 1 dried red chili, chopped
- 1 dried red chili, whole
- 1/2 cup bulgar wheat
- Take the first 7 spice ingredients (cumin-garlic powder) and mix in a small bowl. Set aside.
- Heat olive oil over medium heat in a large 4 quart pot or braiser. Add onions, turn to medium low and saute for 10 minutes. Add in 1/2 tsp salt then continue to saute for another 5-10 minutes until translucent and greatly reduced down.
- Add in garlic and saute another 2-3 minutes
- Add in drained and rinsed beans and the spice mixture you made in step 1. Mix well and continue to saute for about 2 minutes, stirring beans to keep them from sticking to bottom of pan. As you mix them around, delicately mash a few down.
- Add the chopped and whole chili’s, broth and bulgar wheat. Bring to boil then reduce heat to a simmer. Simmer for 10-15 minutes or until the broth is mostly absorbed and the bulgar wheat is soft. Make sure to keep an eye on it and stir frequently especially as the broth is absorbed.
- Serve over baked corn tortillas with your favorite toppings.
Vogue Vegetarian Mexican Spice Mix
This is a blend of spices you can use in place of packaged taco seasoning. I make this mix then put it in a small glass jar so I have it on hand when I need to spice up Mexican dishes or other things like omelettes and popcorn.
- 6 tsp cumin
- 3 tsp mild chile powder (I like chile molido)
- 1 tsp chipotle chili powder
- 3 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 tsp garlic powder
Corn, Poblano Pepper and Zucchini Saute
- 1 tbsp olive oil
- 3 cloves garlic
- 1 poblano pepper (or green bell pepper), seeded and diced
- 1 medium zucchini
- 2 tsp Vogue Vegetarian Mexican Spice Mix (above-don’t use the whole mix, only 2 tsp!)
- 1/2 tsp additional oregano
- 1/2 tsp additional cumin
- 1 bunch cilantro leaves, coursely chopped
- 3 cans corn, drained
- In large skillet or medium saucepan over medium heat, add olive oil.
- Add garlic, zucchini and poblano pepper and saute until veggies are crisp tender.
- Add Vogue Vegetarian Mexican Spice Mix, oregano and cumin. Saute for 1 minute then add cilantro leaves. Saute a few seconds then add the drained corn. When corn is heated through, turn off heat.
- Season with a little salt if desired.
Pico De Gallo
- 6 medium on-the-vine tomatoes, diced
- 1/2 bunch cilantro leaves, chopped
- 1/4 of a red onion or 4 scallions (green and white parts), finely diced
- 1 green bell pepper, diced
- 3 jalepeno peppers, seeded and diced (leave seeds in if you want it more spicy)
- 2 1/2 tsp cumin
- 1 1/2 tsp salt
- 1 tbsp balsamic vinegar
- 1 tsp chili powder
- 1/2 tbsp lemon juice
Mix all ingredients together and refrigerate to let flavors meld. (Note: I do not use a food processor to make Pico De Gallo as it is very hard to chop the ingredients to the right texture without turning them to a liquidy salsa. The idea is to have nicely diced substantial pieces for that fresh look and taste.)
- Mash avocado with masher or fork.
- With a garlic mincer, mince 3 cloves garlic over avocado so juice and pulp of garlic is added to the avocado. (Finely mincing garlic by hand will not get the juices from the garlic which add the needed flavor.)
- Add lemon juice and salt. If you like it garlicky, add the extra 3 (or more) cloves. (You spread this on the baked tostada like butter so you can spread it thin or thick depending on your taste)
Assembling Your Vegan Mexican Tostada Magnifico
- Spread the Avocado Butter on the tostada.
- Spread the Un-Refried Beans next.
- Sprinkle on the Corn, Pablano Pepper and Zucchini Saute
- Top with Pico De Gallo.
- Enjoy with your family and favorite friends!