MAIN DISH: VEGETARIAN
Veggie Mexican Tostadas
Ingredients
1 medium red onion, sliced into half moons
2 garlic cloves, minced
2 teaspoons olive oil
1 large poblano pepper, seeds removed and cut into long, thin slices
¼ head purple cabbage, chopped into long shreds
1 bunch kale or chard, chopped into bite sized pieces
Dash of sea salt
1 can refried pinto beans
8 flat, crispy corn “tostada” tortillas
1 whole avocado, peeled and sliced
Fresh salsa of choice
Contributed by Ana Paola Garza
Clinical Research Coordinator II
Harvard Aging Brain Study
Makes 8 tostadas
Method
1. In a large pan, sauté the red onion half moons and garlic in olive
oil with the pepper slices until soft and aromatic.
2. Add the cabbage, kale, and a pinch of sea salt; cover the pan and
let the veggies cook for 5-6 minutes, until soft.
3. In another small pot, heat the beans. Use a potato masher or the
back of a fork to mash up about at least half of the beans, until you
reach your desired consistency.
4. To assemble the tostadas Spread a large spoonful of beans onto
each corn tortilla, covering the tortilla. Then add veggie medley of
cabbage, kale, onions, garlic and peppers. Add 2-3 slices of
avocado. Top with salsa of your choice. Enjoy!
You can substitute the poblano peppers for red and green bell
peppers.
Growing up in Mexico, I had
tostadas on a regular basis.
It is such an easy meal to
make, but that doesn’t
mean that it can’t look and
taste great! Another good
thing about tostadas is that
they are very inexpensive to
make. Even when families
are going through a tough
time, if you have beans,
ground beef, some
vegetables, and tortillas,
then you can make
tostadas.
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