Рецепт Tostada Pizza for #TripleSBites
Really, I was only going to post five times for #TripleSBites.
I had all of my recipes decided and written the last week of January (or before). I love doing these types of promotions but it does take a lot of planning ahead for me. So, tomorrow’s pasta post was to be the last one.
Finito.
Then I got a box of goodies from Acala Farms. I just had to dream up something to highlight and promote this oil! I had to create one more recipe for #TripleSBites. I just couldn’t relegate Acala Farms to a mere “Thank You” post. I had to spread the word. My only other problem was I couldn’t decide between the cilantro cottonseed oil or the chili cumin oil that was in my surprise package. The latter had a spicy kick so that is what I chose for this recipe (but the cilantro oil would have been tasty as well).
Image from Acala Farm website.
Either oil would be great added to homemade salsa or as a bread dipping sauce. As with Gourmet Garden, I am now a huge fan of Acala Farms as well!
Black Bean Tostada Pizza
2 large flour tortillas (burrito size or larger)
2 T. Acala Farms chili cumin cottonseed oil
1 batch of black beans (See recipe below.)
2/3 c. crumbled cojita cheese
1 batch of guacamole (See recipe below.)
2 c. baby spinach, packed
1 c. diced tomatoes
Optional : salsa, jalapenos, black olives
Preheat oven to 400 degrees F. Place flour tortillas on baking sheet and using a fork, prick it all over. Brush each tortilla with 1 T. of chili cumin oil.
And, this, my friends, is why you want to prick the tortilla.
Bake for 10-12 minutes until crisp and toasty on top.
To assemble tostada pizza, spread half of refried black beans on each crisp tortilla, top with cojita and return to oven for about 4 minutes. Remove from oven and top each tostada pizza with guacamole, spinach, tomatoes and other toppings as desired.
Serves 4-6.
This our all time favorite black bean recipe that I found during a Secret Recipe Club heist!
- Refried Black Beans
- 1 T. olive oil
- 1/2 medium onion, finely chopped
- 1 (15 oz.) can black beans, rinsed and drained
- 1 t. Gourmet Garden chunky garlic paste
- 1 t. ground coriander
- 1/2 t. ground cumin
- 1/2-1 c. chicken, beef or vegetable broth
- 1 T. lime juice (about half a lime)
- 2 T. Gourmet Garden lightly dried cilantro
- Salt and pepper, to taste
Heat the oil in a skillet over medium-high heat. Add the onions and cook until starting to brown lightly. Add the garlic paste, coriander and cumin and cook until fragrant, about 1 minute. Add the beans and about 1/2 cup of the broth and lower the heat to medium. Smash about half of the beans with a potato masher. Simmer over low heat until the beans start to thicken (about five minutes). Add more broth if the beans get too dry. Add the lime juice, cilantro and season with salt and pepper to taste.
This is a creamy guacamole. If you prefer a chunkier version, just rough chop all ingredients and stir well.
Favorite Guacamole
2 avocados
1 small Roma tomato
1/2 yellow onion
lime juice (to taste but I usually has a half of a large lime)
1/2 t. Gourmet Garden Cilantro paste
Salt and Pepper to taste
Halve the avocados, remove the pit, and scoop out the flesh into a food processor or blender. Roughly chop the tomato and onion and add them to the avocado. Add lime juice and cilantro paste and process a bit more. Taste, season as needed, and blend again.
This recipe also marks the first time I have used Gourmet Garden’s lightly dried herbs.
Tomorrow marks the end of #TripleSBites. Please stop by tomorrow for a spicy pasta recipe.
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