This Mexican-inspired vegetarian white bean tostada recipe will delight your kids.
1 tbsp olive oil
1/2 cup white onion, chopped
2 tsp garlic, chopped
1/4 tsp ground cumin
pinch hot-pepper flakes, optional
2 540 mL cans white kidney beans, drained and rinsed
3/4 cup water
2 tbsp lemon juice
4 cups romaine lettuce, shredded
2 cups cherry tomatoes, chopped
1/4 cup red onion, chopped
1/2 cup feta, crumbled
1/4 cup cilantro leaves
corn tostada shells
Heat olive oil in a frying pan over medium heat. Add onions and saute 2 minutes or until softened. Add garlic, cumin and chili flakes and saute 30 seconds or until fragrant.
Add beans to pan with water and lemon juice. Bring to a simmer and cook for 5 minutes or until water is reduced.
Serve beans hot with toppings (lettuce, tomatoes, red onion, feta and cilantro) in bowls so that everyone can build their tostada the way they like.
Calories 417, Protein 18g, Carbohydrates 56g, Fat 16g, Fibre 18g, Sodium 890mg.
For a non-vegetarian variation, top with shrimp! Toss 250g peeled large shrimp with 1 tsp olive oil, 1/2 tsp chopped garlic and a pinch of salt. Place on a baking sheet and broil 2-3 minutes or until pink and just cooked through.
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