It's lunchtime. If you're me, you want something Mexican, or at least with beans in it. But maybe you want something Asian, too, for a change. Something light with a tangy and sweet sauce.
This tostada doesn't even have rice on it, thereby allowing you to have ice cream cake for dessert. The shredded veggies are a fun contrast to the beans, and they make everything cook quickly. I wasn't sure if the smoky chipotle and cumin flavors would blend with the rice vinegar, or it would just taste like a mishmash, but it was awesome.
East Meets West Tostada
(serves 1)
Ingredients:
- 1/2 can black beans, rinsed and drained
- 2 T olive oil (I used garlic-infused, you could also just throw in some garlic or garlic powder)
- 1 t cumin
- 1-2 c shredded veggies (like onion, peppers, zucchini, carrots, etc.)
- 1 t chipotle tabasco sauce
- 2-3 T rice vinegar
- splash of lime juice (optional)
- 1 tortilla or wrap, warmed up in the microwave
- a handful of feta or cheese for the top (optional)
Instructions:
- Heat the oil, beans, veggies, cumin, and tabasco and cook for about 2-3 minutes on high heat, stirring, until everything is really sizzling.
- Add the rice vinegar and lime, if using, and reduce the heat to low and cook for another 3-5 minutes, stirring occasionally, until the liquid has started to thicken up a bit and the vegetables are getting tender.
- Pour the veggies over the tortilla (or use a slotted spoon if it's too saucy) and top with cheese if you want.
Enjoy,
Tofu
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