Kidney Bean Tostadas with Bell Pepper Salsa is a mexican, spanish dish for very famous for lunch or dinner. This is full of awesomeness includes bell pepper.
I wish you all a Happy Holiday Season & a Happy Weekend too! 🙂
Wow! I always feel that the month of December is so different, in terms of everything. It is the ending of an year. Time to cherish all the year long memories – a remembrance of all those good and bad times. It is time to forget the mistakes of the past, and think about the coming greater achievements of the future. It brings hope of a new beginning in terms of a new year. A holiday time, chilly winter days, and lot of gifts! Yeah! That is super exciting.
Speaking of gifts – something about today’s recipe. I am fully into it. And everyone in my home loved this completely. And by EVERYONE, I mean EVERYONE; including my li’l baby girl. 🙂
So basically, I made this Kidney bean Tostadas with bell pepper salsa. And it was indeed full of awesomeness. I prepared these tostadas on last Sunday. Initially I planned of kidney bean curry, when I soaked them in water overnight. And in the morning, I was not actually in the mood of making curry. Yes, it happens many times with me.
In the morning, I wanted something entirely different, yet filler. Luckily, I had some whole wheat tortilla at home. WELL, I do see them lying in my kitchen racks everyday. Whenever I visit grocery store, they are always in my priority list.
Now you are wondering, why would I bring them everytime? As you all know that I love curries, so these are just to compliment my favorite curries. Clearly as you can see, that I am obsessed with tortillas. Yes! I am, and I can’t just help it – loving them like anything.
Let’s talk about this recipe I prepared last weekend. It was Kidney Bean Tostadas with Bell Pepper Salsa. I cooked kidney beans, and used tortilla and bell pepper. Also, I do remember, I got super excited when my mom used to cook Rajma (kidney beans) curry with hot steaming rice in my childhood.
Incredible! I have some excellently electrifying memories of having kidney beans for our weekend lunch. Growing up with particular things give us goose bumps sometimes, and now I could wholeheartedly understand, why they say that.
Even though I am an adult now, but at the center of my heart, I am still that little girl who loves kidney beans like HEAVEN. So positively, I have that soft corner for all those recipes prepared with kidney beans. Thinking all about it again and again makes me HAPPY. That’s like how I am – a big big FOODIE.
I slightly spiced up my beans, and spreaded over crispy tortillas along with bell pepper salsa, and some fresh veggie toppings. A full VEGAN meal.
Loved it, and trust me, you would also love it very much. 🙂 🙂
- For tostadas:
- whole wheat tortillas -8
- olive oil – 2 tbsp
- cumin powder – 1 tbsp
- garlic, chopped – 2 tbsp
- red onion, chopped – 1
- cayenne pepper – 2 tsp
- honey – 2 tbsp
- apple cider vinegar – 4 tbsp
- kidney beans, cooked – 1 cup
- salt, as per taste
- For Bell pepper salsa:
- red bell pepper, cubed – 1
- honey – ½ tbsp
- cayenne pepper – ½ tsp
- vinegar – 1 tbsp
- pinch of salt
- cumin powder – 1 tbsp
- For serving:
- sliced red onion
- green chili, chopped
- pepper sauce
- Add all the salsa ingredients to a bowl and mix well. Keep in refrigerator for 15 minutes. Salsa is ready.
- Heat oven to 200°C/400°F. Brush the tortillas with a little oil and place on a baking sheet.
- Bake until they turn crisp. Repeat the same process with remaining tortillas.
- Mash cooked beans slightly. Heat oil in a pan. Add the onion and garlic, and cook for 5 mins.
- Now add the cumin powder, cayenne pepper, salt, vinegar and honey.
- Cook for 2 mins. Add the ,mashed beans to the seasoning. Cook for 4-5 minutes.
- Spread some beans over the crispy tortillas.
- Top with sliced red onions, sliced cucumber, and bell pepper salsa.
- Splash a little tabasco sauce on top, and enjoy!