Today was a day to mix comfort, warming foods with the fresh and bright flavors of summer. Sure I could have made pie….
Shoot. I should have made pie!
No matter, this is better than pie. Chocolate for lunch anyone? Oh yeah baby!
Enter Tostadas – which I love.
Essentially, tostadas are the perfect platform for just about any tasty topping. These chocolate beans are warm, spicy and almost creamy. There’s a kind of earthiness to them. Top the whole dang thing off with the bright juicy flavors of peach and refreshing mint. I can guarantee you won’t be thinking about pie. If you make your own tostadas, you can avoid the deep frying oil too. If you’d like to make your own, bake tortillas in the oven at 375 F for 10 minutes or so. They turn out perfectly crisp without the rancid vegetable oil.
I often have a stash of frozen beans in baggies in the freezer for a quick grab and go. Next time you’re making beans from scratch, try making extras and freezing them in 1 1/2 cup portions. This is less expensive than buying canned beans and tastier too. If you are using cooked beans to make this lunch or dinner, the whole thing comes together from start to finish in 15 minutes.
But really, let’s be honest. It’s about the chocolate and peaches. It’s not really about a meal in 15 minutes, that just happens to be the bonus.
Cocoa Spiced Bean Tostadas with Peach Salsa
- 4 x 6 inch corn tortillas
- Cocoa Pinto Beans (recipe below)
- Peach Mint Salsa (recipe below)
- 1 avocado, steam chard or 2 cups grated zucchini
Preheat oven to 375 F. Place tortillas on a cookie sheet. Place a pie plate or flat object on top of the tortillas to keep them from curling up. Bake for 10 minutes or until firm and crispy. Meanwhile make beans and salsa. Top each tostada with a scant 1/2 cup of bean mixture. Top with sliced avocado, steamed chard or grated zucchini. Top with Peach Mint Salsa. Devour!
Cocoa Pinto Beans
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 1 large tomato, diced
- 1 1/2 cups cooked pinto beans (or black beans)
- 4 tsp raw cacao (or unsweetened cocoa)
- 1 tsp ground cumin
- 1/4 tsp dried red chilies
- 1/3 cup chopped cilantro
- 1 Tbsp lime juice (juice 1 lime and use remaining for peach salsa)
- 1 tsp honey (Optional, depending on cacao used. It can be bitter at times, add if necessary)
- scant 1/2 tsp salt (or adjust to taste)
- fresh ground pepper
In a large frying pan, sautee onions and garlic with olive oil for 2 minutes or until onion begins to soften. Add tomatoes, beans, cacao, cumin and chilies. Cook until tomatoes soften and flavors blend. About 5 minutes. Add cilantro, stir to combine and taste. Add honey if necessary. Season with the salt and pepper to taste.
Peach Mint Salsa
- 2 peaches, pits removed and diced
- 1/4 cup chopped mint
- 2 Tbsp chopped fresh chives (or green onion)
- 2 Tbsp lime juice
- 1 jalapeno, seeded and diced (optional)
- Salt and pepper to taste
Mix all the ingredients together in a bowl. Season with salt and pepper to taste.