Grilled bean tostadas

Halfway between quesadillas and fajitas, these vegetarian tostadas will bring sunshine to your day with their blend of black beans, cumin seeds and sriracha sauce, all topped with iceberg lettuce and sour cream, for the whole family's enjoyment!

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15 min
6
9 min
Freeze for three months.

  • Ingredients

    • 6 toasts
    • 1 tsp (5 ml) cumin seeds
    • 2 tbsp (30 ml) olive oil
    • 2 cans black beans, rinsed and drained
    • 1 red onion, finely chopped
    • 3 cloves garlic, chopped
    • 1 tsp (5 ml) or more to taste, sriracha sauce

    Trim :

    • 2 cups (500 ml) chopped iceberg lettuce
    • ½ cup (125 ml) sour cream

  • Preparation

    1. In a pan, toast the cumin seeds for 2 minutes and set aside.
    2. In the same pan, heat the oil and cook the beans for 2 minutes.
    3. Add the onion and garlic and continue cooking for 5 minutes.
    4. Place the bean mixture in a bowl, and add the sriracha sauce and cumin seeds.
    5. Mash coarsely with a fork.
    6. Spread the bean filling on each tostada.
    7. Garnish with lettuce and sour cream when serving.

For the adventurers

Notes and tips

Add 1 cup (250 ml) of northern shrimp when serving.

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