Bean Tostada
A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high.
Servings
Prep Time
6
20
minutes
Cook Time
2
minutes
Servings
Prep Time
6
20
minutes
Cook Time
2
minutes
Ingredients
1/2
cup
Sweet Corn
makai ke dane
1/2
cup
shredded icberg lettuce
1/4
cup
chopped tomatoes
6
tbsp
grated vegetarian cheese
chilli powder to taste
Oil for deep frying
salt to taste
For the refried beans
1/2
cup
rajma
soaked for 4 to 5 hours, kidney beans
1
cup
chopped tomatoes
1/2
tsp
finely chopped green chillies
1
tsp
roasted cumin seeds powder
jeera
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.