Delicious & healthy vegetarian/vegan dishes with an international flair!

Saturday, June 12, 2010

Mexican: Veggie Tostadas

A fun, tasty, and easy Mexican dinner tonight.

Refried Black Beans
2 cans of black beans 15 oz.
1/4 t. cumin
1/2 t. chili powder
1 t. Spike seasoning (or salt to taste)
1/4 c. orange juice
1/2 T. olive oil
1 onion finely chopped
1 red bell pepper finely chopped
1 jalapeño pepper, deseeded & finely chopped
  • Rinse & drain the black beans.
  • Add the beans & spices into a food processor.
  • Begin processing and drizzle o.j. through the chute. Use as much as needed to blend the beans evenly.
  • Heat the oil in a skillet on high. Sauté the onion for 2 min.
  • Add the bell pepper & jalapeño and sauté for another 2 min.
  • Lower the heat and add the pureed beans. Mix all ingredients well as the beans warm up.
  • Drizzle in o.j. as needed to keep the beans from sticking and cook for about 5 min more.

1 large avocado
1/4 c. chopped cilantro
1 small roma tomato, deseed & finely chopped
juice of a small lime
1/4 t. chili powder
1/4 t. Spike seasoning

Add avocado (pit removed), lime juice, & seasonings to a bowl.
Using a potato masher, mash avos to a desired consistency.
Stir in the cilantro & tomato.

We use the baked tostada shells. Heat them in a 350° preheated oven for 5-7 min for extra crispiness.

The table was set for making tostadas.

Here's a yummy tostada ready to eat.


  1. Looks so yummy and easy! I never thought of putting OJ in my beans. i will have to try that!

  2. I've been cooking the beans for this 'restaurant' for over 13 years, and these canned beans with spices, onion and veggies are some of the best I've ever had. I lost count of how many tostadas I had that night. They were soooooo good.

  3. I just recently found the OJ trick while recipe searching online for homemade refried black beans. It was delish! Even my local kitchen girl commented on how good they were and she's eaten black beans all her life!