Bean Toastada

Bean Toastada, a whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high.

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A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high.

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Bean Toastada recipe - How to make Bean Toastada

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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1/2 cup sweet corn kernels (makai ke dane)
1/2 cup shredded iceberg lettuce
1/4 cup chopped tomatoes
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 tomatoes
1/2 tsp finely chopped green chillies
1 tsp roasted cumin seeds (jeera) powder
2 tsp sugar
2 tbsp oil
salt to taste
For the refried beans

    For the refried beans
  1. 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.
  2. Heat the oil and fry the beans mixture, chilli powder, cumin seed powder, sugar, oil and salt and cook for 2 to 3 minutes
  3. Mash the beans coarsely while cooking.
  4. If the mixture is dry, add a little drained water and mix well.
  5. Divide into 6 equal portions and keep aside.

How to proceed

    How to proceed
  1. Deep-fry the tortillas in hot oil on both sides till crisp. Drain on absorbent paper and keep aside.
  2. Place a crisp tortilla on a plate and spread one portion of the hot refried beans on it.
  3. Top with a tablespoons of corn and sprinkle some chilli powder and salt.
  4. Spread a tablespoons of cheese, a tablespoons of shredded lettuce and finally some chopped tomato.
  5. Repeat for the remaining ingredients to make 5 more tostadas.
  6. Serve immediately.

Nutrient values per serving
Energy134 cal
Protein2.1 g
Carbohydrates8.9 g
Fiber1.1 g
Fat10.2 g
Cholesterol0 mg
Vitamin A271.9 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C9.8 mg
Folic Acid12.3 mcg
Calcium33.5 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium8.7 mg
Potassium66.9 mg
Zinc0.3 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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