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.
These look delicious!!!
ReplyDeleteHi Michele! Hope you're feeling better.
ReplyDeleteI 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.
YUM. I love eating and making tostadas. Great choice. I hope you are doing better.
ReplyDeletemmmmm - those look great. But cilantro - one must put cilantro into a tostada!!
ReplyDeleteThat looks really delicious! I'm always looking for veggie recipes. Tostadas are sooo good.
ReplyDeleteThank you for commenting!
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