These tostadas are so good and so easy to make. The kiwi add a bit of sweetness that pairs perfectly with the spice of the peppers. I also used coconut yogurt instead of the greek yogurt for just a bit more sweetness and flavor. It was a great addition to the dish. You can also serve this with a bit of rice on the side to complete the meal.
½ cup chopped white onion, plus ⅓ cup minced white onion, divided
1 Tbs lime juice
¼ tsp salt
3 medium kiwifruit, peeled and diced
½ cup coarsely chopped cilantro
1 Tbs finely chopped jalapeño chile
3 dried Mexico chiles, seeded and cut into small pieces
2 tsp coconut oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup nonfat Greek yogurt
- Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
- Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
- Heat oil in a nonstick skillet over medium heat. Add minced onion, cover and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid, and 2½ tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
- Place 1 tostada shell on each plat. Divide bean mixture among tostadas, leaving ½ inch border. Top each with ¼ cup yogurt and ¼ cup salsa; dust with ground chiles. Serve with remaining salsa.