Gluten-Free Black Bean Tostadas with Kiwi Salsa

Black Bean Tostadas with Kiwi Salsa

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.

Serves 4

Ingredients:

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

Directions:

  1. Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
  2. Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
  3. 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.
  4. 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.
Nutritional Facts: per serving
241 cal; 12g protein; 6g total fat (1g sat fat); 37g carb; 0mg chol; 325mg sod; 7g fiber; 13g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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