Vegetarian Tostadas
Vegetarian Tostadas! You won't miss a thing when you bite into these vegetarian pinto bean tostadas topped with nectarine salsa!
Servings: 4 servings
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.