Tostadas are deep-fried corn tortillas presented in the form of a flat, open-faced sandwich. I made a slightly smaller version for appetizers, called tostaditas. You can fill them with anything you like; I played with different textures and flavors, and settled on something Lulu had while we were on vacation in Cancun. I added grilled nopales (segments from prickly pears), corn and tomato salsa and topped the appetizers with mini red kidney bean burgers, crumbled queso fresco and Mexican sour cream both from our friends over at Karoun Cheese.
I love the fact that you could eat these in one-to-two bites. You can feel both the freshness and spiciness from the vegetables and the warmth and crunch from the tostada. I served them with little wedges of sweet limes from our garden to cut the heaviness of the cheese and sour cream. It’s pure piece of heaven for the mouth. Enjoy!
1. Info for Red Kidney Bean Tostada with Nopales
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Red Kidney Bean Tostada with Nopales
- 1 nopal (prickly pear)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- ¾ cup corn kernels
- 2 Roma tomatoes, cored and chopped
- 2 tablespoons cilantro, chopped
- 2 teaspoons agave nectar (or honey)
- 2 Palestine sweet limes (or regular limes)
- 2 teaspoons Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce)
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 day-old jalapeño Cheddar cheese bread roll
- ½ white onion, chopped
- 3 tablespoons Italian parsley, chopped
- 1 egg, lightly beaten
- 1 teaspoon garlic powder
- 8 small corn tortillas
- ¼ cup vegetable oil, as needed
- ¼ cup queso fresco, freshly crumbled
- ¼ cup crema Mexicana sour cream
3. Directions:
- Handling the cactus paddle using a thick oven mitt to protect your hand, remove the spines, thorns and eyes off the nopal, then trim the edges with the knife. Rinse under running water and pat dry. Brush with a thin layer of olive oil.
- Heat a griddle pan and brush with olive oil. Place the nopal on the grill and cook for 5 minutes. Slice into 2-3" strips. Season with salt and pepper. Set aside.
