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Homemade Mexican Bean Tostada

These are the brown pinto beans that I used for this recipe. You can use black beans also or any beans that you have around the house. Place the beans in a pressure cooker with 1 inch water above the beans and cook for about 20 minutes.

Next add 1/2 tsp baking soda to 1/2 cup plain yogurt or buttermilk to a separate dish. Let sit for 3 minutes.

You will see that the mixture begins to bubble.

After the 3 minutes, begin adding the yogurt mixture a little at a time to the flour just like in making chapatis.

If you put too much yogurt then just add more flour until you have a nice dough that is not so sticky. Now set aside for 30 minutes.

In the meantime we can make the toppings. Place all the ingredients for the guacamole into a blender.

1 avocado
1/2 cup yogurt cheese
1 tomato
1 or 2 green chile (to taste)
1/2 cup fresh cilantro/coriander
juice of one lemon or lime
1 1/2 tsp salt
1/4 tsp hing

Blend until smooth. If you want a thinner consistency then add a little water. That’s it!

Now for the Tomato Salsa, chop up the tomatoes and green chile.

Place in a serving bowl with salt and pepper.

Mix it up and you are done! Easy!


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