Monday, February 4, 2008
Black Bean Tostadas with Cilantro Coconut Rice
This recipe is so easy to make my six year old nephew could throw this together blind folded, gagged, and with one arm tied behind his back. With that being said, if you can't somewhat successfully prepare this dish there is something wrong with you and you should ask yourself how you can make it through the day.
I had a dish similar to this at a local Mexican restaurant. I was unable to use the sour cream, and had them hold the cheese, but when I made this at home I was able to throw on some Tofutii "Sour Supreme" which does add more than just leaving it out. You can use soy cheese, but be careful which brand you use as some brands include casein, which is a milk protein. Personally, I'm not a fan of soy cheese and think that the sliced avocados on top more than make up for it.
Also, when I made this I just used plain brown basmati rice, because I didn't want to fuss and I just wanted to make a simple, easy dinner. However, if you have time I will include a recipe for Cilantro Coconut Rice that I think would go great with this.
Oh, and do yourself a favor and make (or buy) some fresh salsa for this. If I catch anyone using "Pace" or anything like "Pace" I will drag them out into the street and shoot them. O.K., maybe not...But I will be extremely disappointed. I bought the salsa I used from the deli at Whole Foods, but I'll include a simple recipe for those of you who would like to make one.
Black Bean Tostadas
2 cans black beans
6 plain corn tostadas (found in the Mexican section of your grocery store)
Tofutti Sour Supreme
One avocado, sliced
Drain the black beans of their liquid and place in a small saucepan on the stove. Heat on medium heat for about 10 minutes, or until warm.
Spread Sour Supreme evenly on tostadas, cover with black beans, sliced avocado, salsa and another dollop of Sour Supreme. Serve with rice.
Quick and Easy Salsa
4 lg. ripe plum tomatoes
1/4 c. chopped scallions
1/4 c. chopped cilantro
1 tbsp. fresh oregano
2 cloves garlic, minced
1 tsp. minced jalapeno pepper, or to taste
2 tsp. fresh lime juice
Salt & freshly ground black pepper to taste
Cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4" and dice. Place in a medium size bowl. Add the remaining ingredients to the bowl. Let sit, loosely covered, at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.
Cilantro Coconut Rice
3 cups basmati rice
3/4 cup sweetened, flaked coconut
1 Tbsp finely chopped peeled fresh ginger
1 Tbsp finely chopped fresh jalapeno
3 Tbsp Canola oil
4 cups water
1 tsp salt
2 cups packed fresh cilantro
4 scallions, chopped
Put oven rack in middle position and preheat oven to 350.
Wash rice in cold water until water is almost clear. Soak rice in cold water 30 minutes, then strain well.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
Cook ginger and jalapeno in 1 Tbsp oil in a 4 quart heavy pot over moderate heat, stirring until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 tsp salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to large bowl.
While rice cooks, pulse together coconut, cilantro, scallions and remaining 2 Tbsp oil and 1/2 tsp salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.
Makes 10 servings.