Vegetarian Taco-Tostada

Recipe by
Total Time:
4.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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Ingredients

  • 1/2 lb - pinto beans
  • 1 pocket - tostada shells (flat round)
  • 3-4 - salad tomatoes (large, finely chopped)
  • 2-3 - green bell pepper (finely chopped)
  • 1 - onion (large, finely chopped)
  • 1 bowl - thick & chunky salsa
  • 1 - lettuce
  • 1 pocket - yellow cheddar cheese (shredded)
  • garlic powder
  • oil
  • cumin seeds (jeera)
  • salt to taste

How to Make Vegetarian Taco-Tostada

  • Wash and soak the pinto beans for 3-4 hours and cook them in a pressure cooker.
  • In the same pressure cooker, mash the boiled beans to prepare a paste.
  • Heat the bean paste on low flame, add salt and garlic powder to taste.
  • Heat 2 tbsp of oil in a pan and add 2 tsp of jeera.
  • When the jeera splutters, add tadka to the bean paste.
  • Cover and cook for 15-20 mins on low flame.
  • Wash lettuce and chop finely.
  • Roast the tostada shells brown in the oven for 1-2 mins each side.
  • For making Tostada-Taco:
  • Put onions, lettuce, tomatoes, salsa, cheese and bell pepper in bowls.
  • Take one tostada shell and spread a large spoon of hot bean paste over it.
  • One by one, sprinkle salsa, green bell pepper, tomatoes, onions, lettuce and cheese.

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