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!
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| Don’t be scared, that’s just a nectarine! |
If garage cleaning can inspire such yummy things, I may just have to start doing it more often. 🙂
Pinto Bean & Goat Cheese Tostadas
Inspired by Weight Watchers Magazine – Down to Earth
5-6 corn tortillas
non-stick cooking spray
1 can pinto beans, rinsed & drained
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander
1 lime {juice divided}
goat cheese {or, if you’re not a fan, your favorite crumbly cheese. Queso fresco maybe?}
Nectarine Salsa
1-2 nectarines, pitted & diced
2 small plum tomatoes, diced
1/4 {approx}of a white onion, minced
2 tablespoons cilantro, chopped
1 teaspoon honey
juice from half a lime
sea salt
For Tostadas:
Prehead oven to 350 degrees. On a large sheet pan, spread out corn tortillas so that they are not overlapping. Give them a light spray with cooking spray, or alternately, bruch lightly with a coat of olive oil. Bake until lightly golden and edges begin to get wavy, 10-12 minutes. {But keep an eye on them just in case.} Remove from oven and allow to cool slightly. {They’ll get crunchier during this time.}
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 Salsa:
In another bowl, combine diced nectarine, tomatoes, white onion, cilantro, honey, a sprinkle of sea salt and juice from the remaining half of a lime. Combine well.
To assemble:
Spread a few tablespoons of pinto bean mixture onto each tostada. {You may want to heat up the beans for a minute in the microwave if you prefer them warm.} Top with nectarine salsa, and sprinkle with goat cheese.
Garnish with chopped cilantro if desired.
