Holiday parties are now in full swing. I have
the perfect little appetizer that is original, super tasty, fun to eat and
vegan. Pinto bean, Mushroom &
Avocado Tostada Bites are
perfect little one-bite appetizers sure to make your friends super impressed. They
are pretty to look at and exciting to taste with lots of different colors,
textures and flavors all in one bite.
These
tostada bites are so satisfying and creamy, that most folks won’t believe that
they are vegan. And since they are served on a corn chip, they are also
gluten-free. This is a perfect holiday appetizer for both meat eaters and non-meat
eaters alike. I hope you and all your friends enjoy these tasty one bite
Foodgasms!
Pinto bean, Mushroom & Avocado Tostada Bites
VEGAN • GLUTEN-FREE
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 portabella mushrooms
•
dash of cayenne pepper
• 2
teaspoons lime juice
•
salt/pepper to taste
Over
a medium high flame heat the oil olive in a small skillet. Add the garlic,
mushrooms, cayenne, and lime juice. Sauté till soft and slightly caramelized on
the edges. Slat and pepper to taste and set aside.
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
topping on top of the avocado puree. Repeat for the remaining chips and serve.
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