Tuesday, February 1, 2011
~Corn Tortillas - however many you plan to make or eat.
~ I can black beans
~ Store bought Salsa- Newmans makes a great vegan all Natural one
~1 bag boca meat crumbles
~1 tablespoon olive oil and 1 tablespoon minced garlic.
For Garnishing on Tostada:
~ Mustard greens
~2 small roma tomatoes
~3 scallions chopped
~ 2 avocados mixed with 1 tsp of salt, pepper
and hot sauce for guacamole topping.
1.) In a large skillet pan- heat olive oil ,
garlic and boca crumbles over medium heat until
Boca crumbles are completly cooked and browned.
2.) In a large mixing bowl, combine cooke crumbles
and 1 can of drained and rinsed black beans.
3.) In large skillet pan - heat corn torlillas
just enough so they get slightly crispy -
only about a minute on each side over medium heat.
4.) Combine diced avocado, salt, pepper and a few dashes
of hot sauce in a small side bowl.
5.) Spread about a 1/4 cup of salsa on top of heated tortilla.
6.) Put a scoop of bean and crumble mixture on top
of salsa- about 1.5 cups.
7.) On top of the bean and crumble mixture- spread a few tablespoons
of guac mixture, and then garnish with a few mustard greens,
scallions and sliced tomatoes.
This is a healthy and lowfat take on a very traditional mexian dish.
Hope you enjoy and share with your friends.
I enjoyed making this - and my husband swears it is one of the
best dishes I have ever made :)