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Recipe Main Cat | Toastada: Sun-Dried Harissa and Black Bean

Not too many foods fall into the category of appetizer, snack, and entree as well the toastada. While many Mexican foods are delicious, the toastada is both delicious and easy to make. With nearly endless possibilities for toppings the toastada is a canvas that is waiting to be used.

One question that arises when eating a toastada is both obvious and difficult to answer. How is it possible to eat this thing without making a mess? The answer may be that it is not possible at all, and that you should just enjoy the flavors of the food without worrying about making too big of a mess. My recommendations are to not be wearing your best clothes and to not have toastadas on a first date. Use both hands and you may escape with only a few crumbs on your shirt.
 


Ingredients: Servings - 8 toastadas
8 - toastadas
1 can - black beans
1 head - romaine lettuce (fine chop)
3-4 - roma tomatoes (diced, 1/4"x 1/4")
2 - avocados
2 Tbsp - Pastamore Sun-Dried Tomato Harissa Oil
To taste - salt and pepper
 


Directions:


1. Dice the tomatoes and chop the lettuce. In a bowl combine the lettuce with the Pastamore Sun-Dried Tomato Harissa Oil.  Mix well until the lettuce is evenly coated.


2. Open the beans and place them into a small pot. Heat over medium-high heat until the beans are hot. Remove from the heat.


3. Slice the avocados to go on top of the toastada. To do this, cut the avocado down the middle and split into halves. Remove the seed from the center, and then cut the two halves in half. Once in half, carefully peel the skin off the outside of the flesh. To fan the avocado, cut 80% of the way through vertically so that there is still one end that is intact. To fan the avocado simply slide the cut side out without tearing the side that has not been cut.


4. Place the toastadas on a sheet pan or a platter. Spoon the black beans on to the toastada. Use enough to cover the toastada but not so much that it is falling off the sides. Try to use a slotted spoon so that the liquid from the beans does not soften the toastada. Do not place to much on the base of this as it will make a mess and slide off the sides. Next, place the dressed lettuce on top of the beans. On top of the lettuce place the fresh tomato, and on top of that place the avocado fans.


5. Season with salt and pepper if desired. Serve as is or to with grated cotija cheese.



This recipe is for a vegetarian toastada, but meat can easily be added to the recipe. Grilled or sauteed chicken or steak would work great placed between the beans and the lettuce. Let your imagination run wild, and use this simple recipe as a springboard to your toastada adventures.

 

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