• vaishalimdoshi

Bean Toastada

Updated: Apr 28

Author: Jain Recipes Category: For Kids, Snacks, Starter Cuisine: Mexican

Yields:6 Servings


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.


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