Vegetarian Tostadas! You won't miss a thing when you bite into these vegetarian pinto bean tostadas topped with nectarine salsa! A fantastic meatless Monday alternative.
Saturday afternoon I spent forever some time sitting cross-legged in my garage going through boxes that I've been putting off sorting through for years. {Check out TKP's Facebook page to see a picture of how I lured the husband into helping...}
Organizing and spring cleaning takes me forever and a day because I tend to start reminiscing as I go through each piece. {Not to mention, it starts to bring out hoarding tendencies that I never even knew I had.}
So, after hours of sifting through "vintage finds", I called it a day and retreated to the comfort of my couch where I rewarded myself with browsing hundreds of posts that have been accumulating in my Google Reader, and pinning about a bajillion things that I'm dying to try.
Oddly enough, the recipe I'm sharing with you isn't one of those, but rather, it's inspired by one I found in an old {Circa 2001} Weight Watchers magazine I found in a box that hadn't been opened for about 7 years.
Guess all that sifting was worth it after all.
This particular magazine was not exactly filled with gems {I'm not a huge fan of recipes that start with "Open 1 bag of instant mashed potatoes."...}, but I did flip through and find a few recipes that looked interesting or could be modified to fit my personal meal ideals.
This recipe was originally "Bean-Goat Cheese Tostadas with Tomato Mango Salsa". But guess what? The hubs and I spend our Sunday kayaking in the gorgeous sunshine instead of tending to errands such as grocery shopping, so we didn't have a mango on hand.
We did, however, have some nectarines that have been hanging around waiting to be used or eaten... problem solved.
So, I present to you... Pinto Bean & Goat Cheese Tostadas topped with Nectarine Salsa. An eclectic combo, I know, but fantastically good!
If garage cleaning can inspire such yummy things, I may just have to start doing it more often. 🙂
Vegetarian Tostadas
Ingredients
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 can pinto beans rinsed & drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 lime juice divided
- ½ cup goat cheese or queso fresco/queso blanco
For Nectarine Salsa
- 3 nectarines pitted & diced
- 2 small plum tomatoes diced
- ½ a white onion minced
- 4 tablespoons cilantro chopped
- 2 teaspoon honey
- 2 tablespoons fresh lime juice
- ½ teaspoon sea salt
Instructions
For Tostadas
- Prehead oven to 350°F.
- On a large baking pan, spread out corn tortillas so that they are not overlapping. Brush lightly with olive oil.
- Bake until lightly golden and edges begin to get wavy, 8-10 minutes. Remove from oven and allow to cool slightly. (They will crisp as they cool.)
- Meanwhile, place rinsed pinto beans in a medium bowl. Add chili powder, cumin, coriander, and the juice from half a lime. Mash with a fork until desired consistency is reached. Set aside.
For Nectarine Salsa
- In another bowl, combine diced nectarine, tomatoes, white onion, cilantro, honey, sea salt and juice from the remaining half of a lime. Combine well.
Assembly
- Heat the pinto bean mixture in the microwave. Spread a few tablespoons onto each tostada. Top with nectarine salsa, and sprinkle with goat cheese.
- Garnish with chopped cilantro if desired.
Pinto Bean & Goat Cheese Tostadas
Inspired by Weight Watchers Magazine - Down to Earth
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