[okay, i think an awful lot about food...and for those of you who know me...when i appear to be staring off into space, chances are i'm concocting some meal in my head with what i know to be in my refrigerator, soo, i just have to share this tasty, little vegetarian better-than-fast food i scared up in the kitchen sunday night...round up all those languishing summer vegetables in your fridge...taco bell ain't got nuthin' on this Mexican pizza]
2 limed corn tostadas
1 cup freshly made, or canned chipotle refried beans
[note the chipotle is verrry important. the smokiness is incomparable]
1 zucchini, diced
1 red pepper cored, diced
1 spanish onion, diced
[feel free to come up with your own combination of vegetables, but these worked especially nicely]
1 pinch cumin
1 pinch powered chili
1 ounce queso blanco or other Mexican cheese
1 small bunch cilantro, chopped
1 small avocado, slivered [optional]
2 tbs grapeseed oil, divided [can substitute olive oil, or some other vegetable oil]
1 zucchini, diced
1 red pepper cored, diced
1 spanish onion, diced
[feel free to come up with your own combination of vegetables, but these worked especially nicely]
1 pinch cumin
1 pinch powered chili
1 ounce queso blanco or other Mexican cheese
1 small bunch cilantro, chopped
1 small avocado, slivered [optional]
2 tbs grapeseed oil, divided [can substitute olive oil, or some other vegetable oil]
Heat 1 tbs the grapeseed oil in a skillet over medium high heat
Flash sauté the zucchini, onion, and red pepperSeason with the cumin and chili
Remove from heat and set aside warm
Return the skillet to the burner
Heat the second tbs. of oil until warmed.
When thoroughly warmed, press one tostada into the pan evenly with your fingertips
Allow to cook for approximately 30 seconds or until it begins to golden
Spoon the refried beans on top of the tostada as it continues to crisp
Spoon the zuke/onion/pepper mixture as a second layer
Top with the cheese
Finish with Avocado and Cilantro
Place the second tostada on top and [masterfully] flip
Wait as patiently as possible [important…it's in the details] until the second side is crisp and golden.
Remove to dinner plate, and mind your manners as you devour.
* if you must indulge in something akin to sour cream, try plain fat-free yogurt.
it's full of protein and healthy probiotics
Flash sauté the zucchini, onion, and red pepperSeason with the cumin and chili
Remove from heat and set aside warm
Return the skillet to the burner
Heat the second tbs. of oil until warmed.
When thoroughly warmed, press one tostada into the pan evenly with your fingertips
Allow to cook for approximately 30 seconds or until it begins to golden
Spoon the refried beans on top of the tostada as it continues to crisp
Spoon the zuke/onion/pepper mixture as a second layer
Top with the cheese
Finish with Avocado and Cilantro
Place the second tostada on top and [masterfully] flip
Wait as patiently as possible [important…it's in the details] until the second side is crisp and golden.
Remove to dinner plate, and mind your manners as you devour.
* if you must indulge in something akin to sour cream, try plain fat-free yogurt.
it's full of protein and healthy probiotics
[yum]
1 comment:
This recipe sounds delectable, and since I am very familiar with the "cooker" who created this, i can only imagine the artful presentation. These ingredients sound like something my husband would call "plain and fancy refrigerator" meal!!!
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