Hello to all my readers and welcome to week three of my blog! Yes, this is a happy milestone for me, hopefully one of many to come as I go along on this food blogging journey.
A friend and I were chatting a couple weeks ago and the subject of Meatless Monday came up. For those of you who aren’t familiar with this concept, Meatless Monday is an international movement started in association with Johns Hopkins University in 2003 to promote personal and environmental health by cutting meat out of your diet one day a week.
This concept isn’t entirely unique, during both World Wars Americans at home went ‘meatless’ or ‘wheatless’ once a week to help out with the war effort. At my house, we don’t go vegetarian every Monday, but I do make a meatless dish a least once a week. It just may be on a Thursday instead of Monday! So what is the significance of going meatless on Monday? Read more here!
In the spirit of the MM movement, today’s recipe is for a salad that is anything but boring. It’s infused with Mexican spices like cumin and smoked chipotle pepper and has an amazing crunch from homemade tostadas. Intrigued? Read on!
Start with some diced onion and garlic
And add them to a skilletfull of your favorite beans, along with some cumin and chipotle pepper.
Now for the freshness- grab some tomatoes on the vine and shred some lettuce
While the beans slow cook, place a small tortilla into hot oil
Notice how it is puffing and bubbling up, that means it is time to flip
DON’T turn your back on the tortillas, or else this will happen to you:
By now the beans should be getting thick and creamy
Now you are ready to assemble your salad.
Start with one tortilla and top with beans, lettuce and tomato
Then repeat with a second tortilla
Then top it off with some sour cream and shredded cheese. You can add salsa or guacamole if you want too 🙂
Isn’t it pretty?
Stacked Tostada Salad
- 1 15 oz can of beans, undrained (I like black or pinto)
- 2 tomatoes from the vine, diced
- 1 cup or more shredded iceburg lettuce
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 tsp cumin
- 1 tsp ground chipotle chili powder
- salt and pepper to taste
- 1/4 cup water
- 4 small tortillas (will make two salads)
- 1 to 3 tbl vegetable oil
- Optional: Salsa, sour cream, shredded cheese, guacamole
In a large skillet, combine beans, garlic, onion, water and spices. You could sautee the onion and garlic first but I just threw them in raw to simmer along with everything else. Bring the mixture to a quick bowl, then turn heat down to low and simmer for about 30 minutes. Occasionally, break down some of the beans with the back of a large spoon and stir. Shred your lettuce and dice the tomatoes now, set aside.
Heat 1 tbl vegetable oil in a medium skillet over high heat. Add a small tortilla to the oil and cook until bubbles begin to puff up and it looks browned around the edges. Turn to cook other side. When finished, place tortilla on a paper towel covered plate. You may need to add more oil, a tbl at a time, as you cook the remaining tortillas.
Once the beans and tortillas are done, place one tortilla each on your serving plates and top with beans, lettuce and tomato. Repeat with a second tortilla. Top the salads with a dollop of sour cream, a sprinkle of cheese and other optional ingredients. Perfection. On a plate. 🙂
Daily Question: Do you have a favorite Meatless Monday recipe?