IN THE KITCHEN: VEGGIE BLACK BEAN TOSTADA

I realized it has been awhile since I have posted recipes. As I am sure I have mentioned before sometimes I like going to the farmer’s market and buy produce that just talks to me, then I figured out later what to make. This happened this week, I bought my usual mushrooms, tomatoes and avocados, but one stand had some beautifully colored peppers.

So the other night instead of making my usual mushroom tacos, I decided to add that pepper and some black beans. I also realized after going grocery shopping the day before I only had one tortilla left. So I improvised and made a tostada. I liked adding the addition of black beans, because it just makes the dish a little more hardy. Plus beans are so versatile you can add them to anything, which makes my life a lot easier.

INGREDIENTS (this fit on one large tortilla, but you can also fit them on two smaller tortillas)

1 tbsp. coconut oil

1 cup of mushrooms (I used oyster)

8 cherry tomatoes cut into small pieces

¼ of an onion, diced

1 garlic glove, diced

1 small bell pepper, diced

½ cup black beans

½ an avocado

1 lime

Hand full of cilantro, diced. Half for cooking balance for garnish

Salt, pepper and cayenne (optional)

Tortillas (1 large, or 2 small)

Pre heat oven at 325, place tortilla in oven and cook both sides until crispy. In a pan heat coconut oil add all veggies cook until soft, and salt pepper and cayenne. Add black beans to the veggies cook, for about 2 minutes, and then add half the lime juice. Cook until the liquid has cooked out. 

I added some brown rice to the tostada, top with the veggie black bean mixture. Top with avocado, cilantro and Greek yogurt. Enjoy!

{photos and recipe by me}