Tostadas are rather new to me, but this dish is essentially a salad with a toasted corn tortilla base and bean topping with other delights, such as lettuce, tomatoes and salsa or guacamole if you please. I was inspired to try this rather unconventional version of a Mexican classic with mung beans instead of refried beans for quite some time now after I spotted the recipe from Janet of The Taste Space. Another beauty and certainly I encourage my readers to check out Janet's vegan wonders.
I adore mung beans, with their particularly sweet and earthy flavor, and why not play around with traditional dishes? I am certainly glad I did.
Notes: You can buy prepared tostada shells, but I opted for corn tortillas that I baked for about 8 minutes in the oven. Alternately, you can deep fry them in oil in a pan on the stovetop until golden, but I went for the less greasy version.
Use of toppings here is wide open. I made a simple salsa with some cherry tomatoes, olives, avocado and jalapeños with some freshly chopped cilantro. If pressed for time, prepared salsa will do, but because it is so easy to make, I like to make my own fresh. I just kept the spice to a minimum as the beans have a pleasant heat in themselves.
Nutritional yeast here is optional but it does add a pleasant cheesy flavor without any actual dairy cheese. If you wish, do add some grated cheese as part of the topping.
As an alternative to the mung beans, consider my classic version of refried beans.
|Mexican-Style Mung Bean Tostadas|
|Recipe by Lisa Turner|
Adapted from The Taste Space
Published on April 10, 2015
Crispy golden baked corn tortillas topped with a salad of sweet and zesty refried mung beans, brown rice and salsa
Print this recipe
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