Updated: Apr 28
Prep Time:20 Mins
Cook Time:2 Mins
Total Time:22 Mins
A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high.
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup iceberg lettuce (shredded)
1/4 cup tomatoes (chopped)
6 tbsp processed cheese (grated)
chilli powder to taste
oil (for deep frying)
salt to taste
For The Refried Beans
1/2 cup rajma (soaked for 4 to 5 hours)
1 cup tomatoes (chopped)
1/2 tsp green chillies (finely chopped)
1 tsp cumin seeds (jeera) powder (roasted)
2 tsp sugar
2 tbsp oil
salt to taste
For the refried beans
Step 1 Combine the beans, tomatoes and green chillies with 2 cups water and pressure cook till the beans are done. Drain and keep the drained water aside.
Step 2 Heat the oil and fry the beans mixture, chilli powder, cumin seed powder, sugar, oil and salt and cook for 2 to 3 minutes.
Step 3 Mash the beans coarsely while cooking.
Step 4 If the mixture is dry, add a little drained water and mix well.
Step 5 Divide into 6 equal portions and keep aside.
How to proceed
Step 6 Deep-fry the tortillas in hot oil on both sides till crisp. Drain on absorbent paper and keep aside. http://jainrecipes.jainnewsviews.com/recipes/corn-tortillas.
Step 7 Place a crisp tortilla on a plate and spread one portion of the hot refried beans on it.
Step 8 Top with a tablespoons of corn and sprinkle some chilli powder and salt.
Step 9 Spread a tablespoons of cheese, a tablespoons of shredded lettuce and finally some chopped tomato.
Step 10 Repeat for the remaining ingredients to make 5 more tostadas. Serve immediately.