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Tostadas with cocoa spiced pinto beans and peach mint salsa

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Beyond the Peel

(Read caption) Make your own tostados and then bake them in the oven for 10 minutes to avoid deep frying. They make the perfect platform for all kinds of toppings.

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Today was a day to mix comfort, warming foods with the fresh and bright flavors of summer. Sure I could have made pie.

Shoot. I should have made pie!

Oh well, there’s always tomorrow.

No matter, this is better than pie. Chocolate for lunch? Oh yeah baby!

Enter tostadas – which I love.

Essentially, tostadas are the perfect platform for just about any tasty topping. If you make your own tostadas, you can avoid the deep frying oil, too. Bonus. I bake tortillas in the oven for 10 minutes or so and they are perfectly crisp tostadas and there’s no nasty rancid vegetable oil to deal with.

 

These chocolate beans are warm, spicy, and almost creamy. There’s a kind of earthiness to them. Top the whole thing off with the bright, juicy flavors of peach and refreshing mint. I can guarantee you won’t be thinking about pie.

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