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Friday, September 16, 2011

Bean Tostada

"High-tech tomatoes.  Mysterious milk.  Super squash.  Are we supposed to eat this stuff?  Or is it going to eat us?"
 ~ Anita Manning

Hello everybody!   As you go through this day, please remember...  This perhaps may very well be the best Friday that you experience this week.  (Of course, you only get but one Friday per week.)

"What's for dinner tonight Chucky?" I was asked by Tiffany.  My mind immediately began doing an inventory of any perishable foods that our refrigerator may contain.  Is there anything fresh nearing it's lifespan?  Any left-overs needing attention?  Next I began to analyze which items may be nearing the end of their shelf life.  I suppose you can call my process "kitchen triage"?

My criteria was to utilize ingredients needing some attention, it had to be simple (long day in the software mines), healthy is a must, and it has to be edible.  The verdict being "Bean Tostadas".

Bean Tostada smothered in green enchilada sauce

Nope.  Nothing exciting.  It's not particularly elegant looking.  Maybe interesting?  But, trust me my friend... in just a couple of words, "It's delicious!"

  • Corn tortilla shell
  • Refried beans (as simple as draining and then mashing a can of beans)
  • Boca crumbles
  • Diced onion (I used shallots that needed a home)
  • Sliced olive
  • Diced (or sliced) tomato
  • Cheese (vegan, if desired)
  • Enchilada sauce (I used green only because I did not have red sauce)
  1. Layer on four generous tablespoons of refried bean onto each tortilla shell.
  2. Sprinkle on about 1/8 cup of Boca crumbles.  Alternatively, use rehydrated TVP, crumbled veggie patty, tofu crumbles or sliced seitan.
  3. Sprinkle on diced onion, sliced olive and diced tomato.
  4. Cover with shredded cheese.
  5. Bake for approximately 20 minutes at 425-degrees.  Alternatively, you can cover with ample portion of enchilada sauce and microwave this dish.
  6. If taking the baked approach, cover with an ample portion of enchilada sauce before serving.
  • Get creative with the toppings.  What's available in the refrigerator that may need to be used before having to toss into compost?

Ready to place into the oven (or top with sauce and microwave)

I've said it before and I am about to say it again, simple is sometimes all that it takes to make a delicious and nutritious meal.  It doesn't have to be brain science nor require a recipe to make something this simple.  Go ahead!  You know what you and your family likes and dislikes.

Baking in the oven.

For those who get handed the safety scissors or the knife with the extremely dull blade, it's quite easy actually.  If you love the taste, it's an ingredient candidate.  If you despise the food, don't use it.  And rule #3, don't go mixing strange ingredients.  Refried beans and candy corns probably wouldn't be an optimal mix.

Nutrition - 1 bean tostada

That's it folks.  Simple, nutritious, appetizing, delicious, and easy to make.  I know that Tiffany and I will be making these again really soon.  Maybe some grilled onion next time?

Hi-dee hi-dee go-ahead-and-whip-up-something-a-little-off-the-beaten-path-ho my friend.

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