Black Bean Tostadas with Pickled Onions and Avocado Cream

I made a salad the other day that called for pickled onions.  I was a little intimidated by those two words for some reason.  I guess the thought of pickling something seemed like it would take a long time.  But boy was I wrong.  Pickling can be no more than marinating in vinegar and can take only as long as it takes for you to complete your meal.  It was so easy and so worth it!

If you don’t like to eat raw onions because they tend to be strong and leave you with a breath nobody wants to be around, then pickling them is your solution.  Not only does this process mellow out the raw onion iness but the vinegar also adds great flavor.  It really is simple.  For this dish I started out with thinly slicing the onions and then added a couple tablespoons of brown rice vinegar (any vinegar would work).  I let them pickle while I prepped all of the other ingredients and by the time I was done with the dish, the onions were ready.

Mexican food is really one of my favorite types of cuisine.  The only problem is that I have never really found a mexican restaurant that I love to eat our at.  I find that making mexican food at home is easy and more tasty than any restaurant.  Not to mention all of the vegetable oils and GMOs that are likely to be found in typical restaurants.   I love to make tacos with grass fed beef for my husband and I at least once per week.  I know where the meat comes from, I know the corn is non-GMO, and I never use vegetable oils or unhealthy lard.  Just the way I like it.

This picture is because I couldn’t decide which one I liked better…the blue or the white.

For the tortillas I used Ezekial sprouted corn tortillas.  You know how much I love sprouting.  It turns up the nutrient content of foods and makes them easier for us to digest.  These tortillas are the only ones I buy (unless I make them myself).  They really are delicious and nutritious.

If you are part of a meat loving family you could easily substitute the blacks beans for any other good quality meat.  Or try starting a Meatless Monday trend with your family to get them to eat more plants and depend a little less on meat for protein.  Using the beans is also a great way to stay on a budget when trying to add more organic into your life.

Stay healthy my friends!

Print

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 4

Author Sara

Ingredients

• 2 cups cooked black beans or about 1 can, rinsed
• 1 red pepper ribs removed and diced
• 1 large carrot peeled and diced
• 1 Tbsp whole grain flour or arrowroot starch for gluten free
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 cup water
• 1/2 large red onion peeled and thinly sliced
• 2 Tbsp brown rice vinegar or any vinegar
• pinch salt
• 1 head romaine lettuce shredded
• 1 avocado pit and skin removed
• juice 1 lime
• 2 Tbsp olive oil
• 1 large garlic clove peeled
• 1/4 cup water
• 8 corn tortillas
• Cilantro for garnish

Instructions

1. Preheat oven to 400 degrees.
2. Add the sliced onions to a small bowl and mix with the vinegar and a pinch of salt. Set aside for 30 minutes to pickle.
3. Meanwhile, In a saute pan over medium heat cook the red pepper and carrot until slightly soft.
4. Add the black beans and cook until heated threw.
5. Add the flour, chili powder, salt, paprika, cayenne, garlic and onion powders. Add a 1/4 cup water and mix until the seasoning has formed a thick sauce.
6. Once oven is heated add the corn tortillas on a baking pan to the oven.
7. Cook for 5 minutes and then flip the tortillas and cook for another 5 minutes until the tortillas have hardened.
8. In a blender add the avocado, olive oil, garlic, and water. Blend until smooth. Add more water if it isn't thin enough to drizzle.
9. Once everything is complete you can assemble.
10. On each tortilla add black beans, shredded lettuce, pickles onions, avocado cream, and garnish with cilantro.

Recipe Notes

*Choose organic ingredients when possible.