Sunday, March 14, 2010

Easy Bean and Guacamole Tostados

Spring break is supposed to be a week of carefree fun – party time, right? I was really looking forward to spending some time outdoors (rather than in my tiny, windowless, poorly ventilated office) during the break; nice walks, hikes or bike rides! Unfortunately the rainy weather has kept us indoors most of this weekend. Rather than let the gloomy weather get us down, we decided to have a little fiesta of our own this afternoon. To clarify, by fiesta I mean we made some easy and might tasty tostados to munch on while we watched a movie. Sure it wasn’t like sipping Pina Coladas on a tropical beach, but not too shabby if you ask me!

The good news is the weather is supposed to improve in the next couple of days! I hope everyone else has a great week and some great eats.

Here's the recipe for our fiesta food:

"Refried" Beans:*
1 Tablespoon Olive Oil
1 Medium Onion, diced
4 Garlic Cloves, minced
1 teaspoon Cumin
¼ teaspoon Cinnamon
¼ teaspoon crushed red pepper
¼ teaspoon Oregano
¼ teaspoon chili powder
¼ teaspoon paprika
1 teaspoon salt
2 15oz. Cans Pinto Beans, drained and rinsed
½ 15oz. Can diced tomatoes with green chilies (such as Rotel)
¼ Cup Water

2 small Avocados
½ Medium Onion, finely diced
2 Garlic Cloves, pressed or very finely minced
3/4 teaspoon Salt
Juice of 1 Lime
¼ Cup Cilantro, chopped
½ teaspoon crushed red pepper

Other Ingredients:
Tostado Shells
Toppings (all optional, take your pick): shredded cheese (Alfred likes pepper jack), shredded lettuce, sliced green onions, sliced olives, diced tomatoes

For the beans:
Heat the oil in a medium saucepan, add the onions and garlic and sauté over medium low heat until the onions are translucent (5-7 minutes). Add the spices, beans, tomatoes, and water. Let the mixture simmer on low for 10 minutes. Using a potato masher or the back of a wooden spoon, mash the beans until they are just slightly chunky. If you want the beans completely smooth you could puree them in a food processor, I prefer them slightly chunky.

For the Guacamole:
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the flesh with a fork. Stir in the remaining ingredients, taste and add more salt if needed.

Making the Tostados:
Heat the oven to 400 degrees. Place the tostado shells in a single layer directly on the oven rack. Cook 5 minutes, until the shells are hot and crispy.
Spread each shell with a generous layer of refried beans. Top beans with guacamole and any other toppings you fancy!

Alfred likes to top his beans with cheese and then put the tostados back in the oven for the cheese to melt. He then proceeds with the guacamole and other toppings. I skip the cheese b/c it does not agree with my all too sensitive tummy; I top mine with extra guacamole and crunchy shredded lettuce.

*If you happen to have a mexican seasoning blend you can just use 2-2.5 teaspoons of that in place of the individual spices.

Also, I've included this recipe as part of a recipe sharing event, Slightly Induglent Tuesday. Click on the link to check out all the other great recipes.

1 comment:

  1. I love making refried beans - they're simple, nourishing, and versatile. Your tostada reminds me of a dish I used to make as a snack in college. It was a fav of mine. Thanks for linking up to Slightly Indulgent Tuesday!