Thursday, August 15, 2013

Chipotle Bean Tostadas with Summer Corn Guacamole

Chipotle Bean Tostadas with Summer Corn Guacamole
Tostadas were one of the first Mexican foods I ever ate way back when. The crunchy, fried corn tortillas, the smooth beans and the chunky guacamole spiked with fresh corn are a delicious combination of flavor and texture. This is a tasty vegan dish.  

1 15 oz. can pinto beans, drained
1/2 cup Larry's Chipotle Sauce
!/2 tsp each salt and pepper
1 cup corn kernels, about 1 ear
1 avocado
1/2 cup minced onion
1 jalapeno pepper, minced
1/2 cup chopped fresh tomato
1/2 cup minced fresh cilantro
2 limes
1 cup vegetable oil
8 soft corn tortillas

  1. Place the drained pinto beans in a medium sauce pan. Add the Larry's Chipotle Sauce and cook over medium low heat for 3 minutes. Mash the beans and sauce. Add salt and pepper and keep warm.
  2. Cut the corn kernels from the cob, place them in a non-metal mixing bowl, add water just to cover and microwave for one to two minutes until the corn is just barely cooked. Drain and cool. 
  3. Scoop the avocado out of its skin, place the avocado in a small mixing bowl and mash with a fork. 
  4. Add the corn, onion, jalapeno, tomato, cilantro and juice of one of the limes. 
  5. Heat the oil over high heat and fry the corn tortillas until they brown lightly and crisp up. About 30 to 60 seconds. Drain on paper towels.
  6. Spread a couple big tablespoons of the mashed beans on one of the crispy tortillas, top with the  guacamole, sprinkle with a little more cilantro and serve with lime wedges. 
Serves  2 to 4.   

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