"Magic" Meat and Bean Tostadas are a great way to mix up Taco Tuesday. This recipe came about when I was having a "Chopped" moment in my kitchen one afternoon. I had leftover "Magic" Meat and Refried Beans to use up. What to make?
The base of this tostada is a spouted corn oven-baked tortilla prepared similarly to the Oven-Baked Tortilla Chips recipe. After warming up the leftover Refried Beans, I modified the leftover "Magic" Meat. I seasoned the basic "Magic" Meat with cumin and chili powder to give it those beautifully smoky Southwestern flavors. Finally, I topped this crunchy, spicy base with fresh baby arugula, cilantro, purple cabbage, lime juice, and Cashew Cream. As I bit into the tostada, my taste buds lit up like a Christmas tree.
There's no shortcut with the "Magic" Meat, but I am including a quick and easy Refried Beans made in 5 minutes with a can of pinto beans and a few spices.
"Magic" Meat and Bean Tostadas have 9 key ingredients:
- Sprouted corn tortillas
- "Magic" Meat
- Ground cumin
- Chili powder
- Refried Beans
- Fresh cilantro
- Purple cabbage
- Lime
- Cashew Cream, or Super Easy Salsa and The Best Guacamole You'll Ever Eat
Other variations are to just dress the tostadas with fresh lime juice. But also, the Super Easy Salsa and fresh Guacamole are absolutely delicious on these "Magic" Meat and Bean Tostadas.
— Gigi
"Magic" Meat and Bean Tostadas
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Vegan
Ingredients
Tortillas:
4 sprouted corn tortillas (We like Ezekiel Food for Life brand found in the freezer section of the grocery store)
Refried beans:
1 15-oz. can pinto beans, slightly drained
½ tsp cumin
½ tsp chili powder
½ tsp garlic powder
Meat:
1 cup of "Magic" Meat
½ tsp cumin
½ tsp chili powder
Toppings:
1 cup arugula, baby spinach or chopped lettuce
½ cup fresh cilantro, chopped
1 cup shredded purple cabbage
1 lime
½ cup Cashew Cream (or ½ cup Super Easy Salsa and ½ cup Guacamole)
Instructions
Tortillas:
To prepare corn tortillas, preheat oven to 350°F (or 175°C). Place corn tortillas flat on the rack or shallow baking sheet. Bake for 8 minutes or until slightly browned. Remove from oven and set aside. Tortillas will provide the base of the tostada.
Beans:
Take 1 cup of leftover Refried Beans and warm in a dry skillet over medium heat for 5 minutes. Reduce heat to very low and keep warm.
Alternatively, for a quick version of Refried Beans, take a 15oz. can of pinto beans, slightly drained, and add to a large mixing bowl. Take a potato masher or wooden spoon and mash beans to desired consistency. Add mashed beans to a dry skillet and warm uncovered over medium heat for 5 minutes. Stir in cumin, chili powder and garlic powder. Reduce heat to very low and keep warm.
Meat:
Take 1 cup of leftover "Magic" Meat and stir in additional spices—cumin and chili powder. Add to a dry skillet and warm over medium heat, uncovered for 5 minutes. Reduce heat to very low to keep warm.
Assemble:
Immediately assemble tostadas by starting with the corn tortilla base, add ¼ cup of the Refried Beans, then add ¼ cup of the "Magic" Meat to each tostada. Top with arugula (or baby spinach or chopped lettuce), fresh cilantro, shredded purple cabbage and fresh squeezed lime juice. Drizzle a few tablespoons of Cashew Cream (or salsa or guacamole) on top of each Tostada. Enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
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