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Bean Toastada
Author:
EasyRecipes .
Recipe type: Snacks
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high.
Ingredients
- ½ cup sweet corn (makai ke dane)
- ½ cup shredded icberg lettuce
- ¼ cup chopped tomatoes
- 6 tbsp grated vegetarian cheese
- chilli powder to taste
- oil for deep-frying
- salt to taste
- For the refried beans
- ½ cup rajma (kidney beans), soaked for 4 to 5 hours
- 1 cup chopped tomatoes
- ½ tsp finely chopped green chillies
- 1 tsp roasted cumin seeds (jeera) powder
- 2 tsp sugar
- 2 tbsp oil
- salt to taste
Instructions
- For the refried beans
- Combine the beans, tomatoes, and green chillies with 2 cups water and pressure-cook till the beans are done. Drain and keep the drained water aside.
- Heat the oil and fry the beans mixture, chilli powder, cumin seed powder, sugar, oil and salt and cook for 2 to 3 minutes
- Mash the beans coarsely while cooking.
- If the mixture is dry, add a little drained water and mix well.
- Divide into 6 equal portions and keep aside.
- How to proceed
- Deep-fry the tortillas in hot oil on both sides till crisp. Drain on absorbent paper and keep aside.
- Place a crisp tortilla on a plate and spread one portion of the hot refried beans on it.
- Top with a tablespoons of corn and sprinkle some chilli powder and salt.
- Spread a tablespoons of processed cheese, a tablespoons of shredded lettuce and finally some chopped tomato.
- Repeat for the remaining ingredients to make 5 more tostadas.
- Serve immediately.
