I love miniatures. Minis, as I have called
them from when I was in junior high.
So, following along my Mexican theme from my last post, I decided to try
a vegan tostada—and to make it mini.
My mini pinto bean, mushroom and avocado tostadas will
surprise the unsuspecting meat eaters. This is all plant based. It’s creamy,
rich and full of wonderful satisfying textures. And it’s both vegan and gluten free, so just about anyone
can eat it. And enjoy a foodgasm!
You’ll need 1-2 cups small round corn chips
For the bean
mixture
• 1 can of pinto
beans with liquid (about 1 ½ cups)
• ¼ cup chopped yellow onion
• ¼ cup chopped roasted Poblano
pepper (roast the pepper in the oven or on a
grill till slightly charred)
• 2 cloves of chopped garlic
• 1 tablespoon olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon cumin
• ¼ teaspoon ground clove
• ¼ cup water
• 1-2 teaspoons fresh lime
juice
• salt/pepper to taste
In a small sauté pan put in the oil and heat
over a medium flame. Sauté the onion, garlic, and roasted Poblano pepper till
soft. Add in the paprika, cumin, ground clove and sauté for 1 more minute. Add
in beans with liquid, water and lime juice. Sauté for 5 minutes over medium
heat. Softly mash the mixture with a spoon. Salt and pepper to taste. Set aside
For the
mushrooms
• 1 clove of chopped
garlic
• 1 tablespoon olive oil
• 2 cups medium chopped
portabello mushrooms
• dash of cayenne pepper
• 2 teaspoons lime juice
• salt/pepper to taste
![]() |
Chef Ashley Simone adding lime juice to avocado puree. |
For the
avocado puree
• 2 ripe avocados
• 2-3 tablespoons fresh
lime juice
• 2 tablespoons chopped cilantro
• salt to taste
Cut the avocados in half and scoop out the
flesh into a food processor or blender. Add the rest of the ingredients and
mix/blend till creamy. Set aside.
For the
topping
• 1 plum tomato, brunoised (very finely diced)
• 1/8 cup red onion, brunoised
• dash lime juice
• salt/pepper to taste
Put all of
the ingredients into a small bowl and mix.
For the
assembly
Take a corn chip; add a small dollop of the
bean mixture and smooth to the edges. Add a little of the mushrooms on top of
the bean mixture. Next add the avocado puree on top of the mushroom layer. The
avocado puree can be added as a dollop from a spoon or piped on in a pastry bag.
Then add a small sprinkling of the salsa topping right on top of the avocado puree. Repeat
for the remaining chips and serve. These are great for little party appetizers.
When I did a cooking demonstration at the
French Market in Chicago recently, we passed out samples of this tasty
bites. The response? Thumbs up.
Hey—you could even do this for your Super
Bowl party. But make lots of them.
They go down easy.
These look really good. No round tortilla chips down under but I got my own press so I'll give making my own a try.
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