Tostadas are alternatively new to me, however this dish is largely a salad with a toasted corn tortilla base and bean topping with different delights, which include lettuce, tomatoes and salsa or guacamole if you please. I changed into stimulated to try this as an alternative unconventional version of a Mexican traditional with mung beans instead of refried beans for quite a while now when I spotted the recipe from Janet of The Taste Space. Another splendor and simply I encourage my readers to test out Janet's vegan wonders.
I adore mung beans, with their in particular sweet and earthy flavor, and why not play around with conventional dishes? I am absolutely satisfied I did.
Notes: You should purchase organized tostada shells, however I opted for corn tortillas that I baked for approximately 8 minutes within the oven. Alternately, you could deep fry them in oil in a pan at the stovetop till golden, however I went for the less greasy model.
Use of toppings here is wide open. I made a simple salsa with a few cherry tomatoes, olives, avocado and jalape?Os with some freshly chopped cilantro. If pressed for time, organized salsa will do, but due to the fact it is so clean to make, I want to make my personal sparkling. I just kept the spice to a minimal as the beans have a pleasant warmness in themselves.
Nutritional yeast here is optionally available however it does upload a pleasing cheesy flavor without any real dairy cheese. If you want, do add a few grated cheese as a part of the topping.
As an alternative to the mung beans, don't forget my classic model of refried beans.
More mung goodness from Lisa's Kitchen:
Indian Style Spicy Mung Beans (Moong Dal)
Black-Eyed Pea and Mung Bean Sambar
Mung Bean Paneer
Mung Beans in a Golden Karhi Sauce
Audio: Remastered Carbon Based Lifeforms
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