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Bean Toastada
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
2 Mins
Total Time
22 Mins
Makes
6 servings
Ingredients
Main Recipe
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup shredded iceberg lettuce
1/4 cup chopped tomato
6 tbsp grated processed cheese
chilli powder to taste
oil for deep-frying
salt to taste
For The Refried Beans
1/2 cup rajma (kidney beans) , soaked for 4 to 5 hours
1 cup chopped tomato
1/2 tsp finely chopped green chillies
1 tsp roasted cumin seeds (jeera) powder
2 tsp sugar
2 tbsp oil
salt to taste
Method
- Combine the beans, tomatoes, and green chillies with 2 cups water and pressure-cook till the beans are done. Drain and keep the drained water aside.
- Heat the oil and fry the beans mixture, chilli powder, cumin seed powder, sugar, oil and salt and cook for 2 to 3 minutes
- Mash the beans coarsely while cooking.
- If the mixture is dry, add a little drained water and mix well.
- Divide into 6 equal portions and keep aside.
- Deep-fry the tortillas in hot oil on both sides till crisp. Drain on absorbent paper and keep aside.
- Place a crisp tortilla on a plate and spread one portion of the hot refried beans on it.
- Top with a tablespoons of corn and sprinkle some chilli powder and salt.
- Spread a tablespoons of cheese, a tablespoons of shredded lettuce and finally some chopped tomato.
- Repeat for the remaining ingredients to make 5 more tostadas.
- Serve immediately.
Bean Toastada recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
