Tuesday, August 25, 2009

Vegan Tuesday -- Black Bean Tostadas

These tostadas were inspired by Bon Appetit's Crispy Black Bean Tacos. I followed the recipe fairly closely, leaving out the cilantro and feta cheese. To make the tostadas, I pan-fried corn tortillas in really hot oil just until they were lightly browned and starting to get crisp. I added some roasted pumpkin seeds on top for a bit of salty crunch. The tostadas were delicious, and we both loved the cabbage on top.


  1. Hi Michele! Hope you're feeling better.
    I love tostadas, and your black bean ones look delicious.
    Even when you're not feeling well you make the most amazing dishes!
    I love the leftover pasta frittata and the orange-mint (or was it chocolate-mint?) tea is simply lovely. I have orange mint growing out back, which I have used in iced-tea, too.

  2. YUM. I love eating and making tostadas. Great choice. I hope you are doing better.

  3. mmmmm - those look great. But cilantro - one must put cilantro into a tostada!!

  4. That looks really delicious! I'm always looking for veggie recipes. Tostadas are sooo good.