For this week's vegetarian installment I was able to combine with one of my favorite styles of cooking, Mexican! I adore the flavor of cumin, and the sort of smokey taste it bring to dishes. Of course it also gives me and excuse to use salsa when I am eating, my absolute favorite!
- Tostada shells
- 2 potatoes, peeled, cubbed and boiled
- 3 gloves garlic minced
- 1 red bell pepper chopped
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 3 tomatoes diced
- 4 oz green beans, blanched and cut into bite sized pieces
- 1 can black beans
- Feta cheese
- 2-3 romaine lettuce leaves, shredded
- 3-4 green onions, thinly sliced
Add tomatoes, green beans, oregano. Cook for 8-10 minutes, until tender. The mixture should be sauce like, and not to dry. If needed add some water. (I added around 1/2 cup).
Heat black beans in separate skillet with small amount of water. Keep warm, but don't let dry out.
To assemble tostadas: place tostada shell on plate, and layer black beans over bottom, sprinkle with crumbles feta. Spoon hot veggie mix on and top with few shreds of lettuce and green onion and serve at once.
This recipe is really yummy. If there is a desire to serve it in a non-vegetarian style, you could replace the black beans with ground beef easily, Enjoy!