Aleasha delivers all the way from Texas on vacation no less. Now that is devotion to food storage!
Here is another GREAT food storage meal! I made this for my husband, children, mom and nephew. They all ate it up!!!! We are going to call this Black Bean Tostadas.
As a side note, I am very sorry the pictures are blurry. It doesn't make for a fantastic post, but believe me, these are Delish!!!
The ingredients are black beans, panko bread crumbs, green chilies, garlic, dried onions, and spices (i use chili powder, cumin, salt, black pepper, Cayenne pepper, and garlic powder) Please keep in mind that these spices are completely flexible. You can use however much of each that you and/or your family will eat! Also, some oil for frying and corn tortillas.
You will also need a can of corn and some canned tomatoes (if you happen to have some of the lime juice that comes in the little fake lime looking thing, that would come in handy) I was fresh out of that!
Add about a cup of bread crumbs. I am sure that regular bread crumbs would work, but these give it a great texture.
Okay, I just started throwing stuff in from here. The entire can of green chilies. (Also, if you are using a blender instead of a food processor you might not want to drain all of the black beans. This was giving this blender a real work out) Give the mixture a good spin. If you do not have a blender or a food processor a fork would do the trick.
Like I said, this could have used a little bit more of the liquid from the black beans but you get the idea. The black bean mixture needs to be a smooth constancy. See how there are whole black beans, you don't want that!
After it is all smooth, make them into patties. Now, my mom noted that if she were making them for herself, she would have made them a little thinner BUT she is not a huge fan of the black bean. I love them a little bit thick. You choose.. thick or thin!
Spray a little bit of oil on a skillet or griddle and sear the patties until warmed through. This is on a medium heat for about 3-5 minuets per side.
You can make the corn salsa ahead of time if you would like. The can of corn and diced tomatoes. This would be where the lime juice would really come in handy. It gives it a little umph! Throw in a couple of your favorite spices too, I added onion flakes, black pepper, garlic powder and cumin. When rotating, add some fresh cilantro.
Add about a 1 and 1/2 cups of oil to a small skillet. Wait until the oil is hot. There are few things worse than a soggy tostada! Gently place the tortilla in the hot oil. If you throw this baby in there that hot oil will back fire! Let it fry up for about 2 minutes on the one side. This is not something you can walk away from. Take some tongs and keep the tortilla down in the oil. They tend to bubble up in the middle. Once it is nice and brown on one side, give'r a flip.
YUM!
Plate with tostada on bottom, black bean patty and then the corn salsa! You won't even miss the cheese!!!! Serve with salsa!!!
When rotating, add sour cream, diced onion and fresh avocado!
Black Bean Tostadas
2 cans black beans
1 small can green chilies
1 cup Panko bread crumbs
Cumin, Cayenne, Salt, Pepper, Garlic, Onion, Chili Powder to taste (I use about 1 tsp each)
Oil for Frying
corn tortillas
Can of corn
Can of tomatoes
Combine beans, chilies, bread crumbs and spices until smooth. Make into patties and sear until heated.
Fry tortillas for Tostadas
Combine tomatoes and corn for the salsa
Plate and ENJOY!!!!
Here is another GREAT food storage meal! I made this for my husband, children, mom and nephew. They all ate it up!!!! We are going to call this Black Bean Tostadas.
As a side note, I am very sorry the pictures are blurry. It doesn't make for a fantastic post, but believe me, these are Delish!!!
The ingredients are black beans, panko bread crumbs, green chilies, garlic, dried onions, and spices (i use chili powder, cumin, salt, black pepper, Cayenne pepper, and garlic powder) Please keep in mind that these spices are completely flexible. You can use however much of each that you and/or your family will eat! Also, some oil for frying and corn tortillas.
You will also need a can of corn and some canned tomatoes (if you happen to have some of the lime juice that comes in the little fake lime looking thing, that would come in handy) I was fresh out of that!
Add about a cup of bread crumbs. I am sure that regular bread crumbs would work, but these give it a great texture.
Okay, I just started throwing stuff in from here. The entire can of green chilies. (Also, if you are using a blender instead of a food processor you might not want to drain all of the black beans. This was giving this blender a real work out) Give the mixture a good spin. If you do not have a blender or a food processor a fork would do the trick.
Like I said, this could have used a little bit more of the liquid from the black beans but you get the idea. The black bean mixture needs to be a smooth constancy. See how there are whole black beans, you don't want that!
After it is all smooth, make them into patties. Now, my mom noted that if she were making them for herself, she would have made them a little thinner BUT she is not a huge fan of the black bean. I love them a little bit thick. You choose.. thick or thin!
Spray a little bit of oil on a skillet or griddle and sear the patties until warmed through. This is on a medium heat for about 3-5 minuets per side.
You can make the corn salsa ahead of time if you would like. The can of corn and diced tomatoes. This would be where the lime juice would really come in handy. It gives it a little umph! Throw in a couple of your favorite spices too, I added onion flakes, black pepper, garlic powder and cumin. When rotating, add some fresh cilantro.
Add about a 1 and 1/2 cups of oil to a small skillet. Wait until the oil is hot. There are few things worse than a soggy tostada! Gently place the tortilla in the hot oil. If you throw this baby in there that hot oil will back fire! Let it fry up for about 2 minutes on the one side. This is not something you can walk away from. Take some tongs and keep the tortilla down in the oil. They tend to bubble up in the middle. Once it is nice and brown on one side, give'r a flip.
YUM!Plate with tostada on bottom, black bean patty and then the corn salsa! You won't even miss the cheese!!!! Serve with salsa!!!
When rotating, add sour cream, diced onion and fresh avocado!
Black Bean Tostadas
2 cans black beans
1 small can green chilies
1 cup Panko bread crumbs
Cumin, Cayenne, Salt, Pepper, Garlic, Onion, Chili Powder to taste (I use about 1 tsp each)
Oil for Frying
corn tortillas
Can of corn
Can of tomatoes
Combine beans, chilies, bread crumbs and spices until smooth. Make into patties and sear until heated.
Fry tortillas for Tostadas
Combine tomatoes and corn for the salsa
Plate and ENJOY!!!!
4 comments:
Oh boy - that sure looks good! Thanks for your thorough instructions.
My husband is a vegatarian and these are just up his alley! Thanks for this, I think I'll make these tomorrow night.
We made them for supper tonight & the recipe is a keeper. We tweaked it to use what we had - cracker crumbs instead of bread, an egg for binding and doubled the recipe. The extra tortillas were fried and sprinkled with cinnamon sugar for dessert...yum. Kids loved it even the 5yo who would like to be picky. These are very filling too.
these recipe sound pretty yummy!!!
I'll give it a try!!!
tanks!!!
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