Best 4 A Salad With Crunch And Substance Bean And Vegetable Tostadas Recipes

**Savor the Crunch and Substance: Bean and Vegetable Tostadas Offer a Symphony of Flavors**

Indulge in a culinary journey with our tantalizing bean and vegetable tostadas, a vibrant and flavorful dish that combines the best of Mexican cuisine with a modern twist. These tostadas are a symphony of textures and tastes, featuring crispy tostada shells topped with a delectable combination of creamy refried beans, a medley of roasted vegetables, and a tangy tomatillo salsa. With various topping options, from avocado slices to crumbled queso fresco, these tostadas can be customized to suit every palate. Embark on this culinary adventure and discover a dish that is both satisfying and bursting with flavor. In this article, we present two delightful recipes: the classic bean and vegetable tostadas and a unique roasted sweet potato and black bean tostada variation. Get ready to tantalize your taste buds and create a culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY TOSTADA ENSALADA

Crunchy Tostada Ensalada image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h5m

Yield 6 tostadas

Number Of Ingredients 29

Ingredients

1/2 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon pureed canned chipotles in adobo
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon coriander
Six 5 1/2-inch yellow corn tortillas
Canola oil, for brushing
Kosher salt
2 Roma tomatoes, cut into 1/2-inch dice
1/2 cup fresh cilantro leaves (about 1/2 bunch)
1/2 cup sliced black olives
2 romaine hearts, halved lengthwise and sliced into 1/4-inch ribbons
2 cups Refried Beans, recipe follows
2 small roasted red beets, julienned (about 1/2 cup)
6 tablespoons shredded Parmesan
1/4 cup refined coconut oil, melted (see Cook's Note)
1/2 cup finely chopped yellow onion (about 1/2 medium onion)
1 tablespoon minced garlic (about 3 large cloves)
1 teaspoon cumin
1/2 teaspoon coriander
Kosher salt
Two 15.5-ounce cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 teaspoons pureed canned chipotles in adobo
1 tablespoon fresh lime juice, plus lime wedges, for serving
2 tablespoons crumbled queso fresco
2 tablespoons roughly chopped fresh cilantro

Steps:

For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

A SALAD WITH CRUNCH AND SUBSTANCE: BEAN AND VEGETABLE TOSTADAS

A Salad with Crunch and Substance: Bean and Vegetable Tostadas image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 tostadas

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
4 (6-inch) corn tortillas
2 pinches coarse salt
1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)
1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack
1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded
2 small plum tomatoes, diced
1 small white skinned onion, finely chopped
2 tablespoons (a palm full) chopped cilantro or parsley

Steps:

Heat 1/8 to 1/4-inch oil over medium-high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.

CRUNCH SALAD

Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

BEAN AND VEGETABLE SALAD

Bean and Vegetable Salad image

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, ripe vegetables. If you can, buy your vegetables from a farmers market or local farm stand.

Don't be afraid to experiment with different types of beans and vegetables. There are endless possibilities, so feel free to get creative.

If you're short on time, you can use canned beans instead of dried beans. Just be sure to rinse them well before using.

For a healthier tostada, use whole wheat tortillas instead of white tortillas.

If you don't have any tostada shells on hand, you can make your own by baking tortillas in the oven until they are crispy.

Conclusion:

Bean and vegetable tostadas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to get your daily dose of fruits and vegetables. With so many different variations to choose from, there is sure to be a tostada recipe that everyone will enjoy. So next time you're looking for a healthy and satisfying meal, give bean and vegetable tostadas a try!