This is my go-to quick and tasty lunch lately. It’s super quick to make and deliciously satisfying.
Sweet corn kernels hidden in the masa flour compliment the spicy black bean topping.
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.
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
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.