Black Bean and Lime Tostadas

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This is my go-to quick and tasty lunch lately.  It’s super quick to make and deliciously satisfying.

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Sweet corn kernels hidden in the masa flour compliment the spicy black bean topping.

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Red cabbage adds delightful crunch and cilantro, a potent detoxifier, pulls the flavors together.

 

A squeeze of lime and a dollop of sour cream (organic dairy or plant-based) finishes this easy plate.

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Black beans are full of fiber, potassium, folate and phyotnutrients.  Add this to the red cabbage which is loaded with antioxidants and vitamin C, and you’ve got a nutritional powerhouse. Yay, purple foods!

Black Bean and Lime Tostadas

1/2 c. masa flour

1/4 t. salt

2/3 c. water

1/2 c. corn kernels (fresh, canned or frozen)

alf of a can of black beans, drained and rinsed

1 T. fresh lime juice

1/4 t. cumin

1/4 t. paprika

1/2 T. olive oil

For topping:   shredded red cabbage, chopped cilantro, sour cream, hot sauce, lime juice

 

To Make:

Mix the masa, salt and water in a bowl.  Stir together and then knead for 10 min.  Add 1/2 c. organic corn kernels.  Shape into 4 equal sized balls and flatten into tortillas with your hands.

Heat a skillet over medium.  Add 1 T. olive oil.  Fry the tortillas 2-3 min, flip, and cook another 1-2 min.

Meanwhile, in a food processor, combine the beans, lime juice, cumin, paprika and olive oil.  Blend until smooth.

To assemble: Place 2 tortillas on a plate.  Spread the black bean mixture over.  Top with desired toppings.  Repeat with remaining 2 tortillas.  Serves 2.

 

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