Zucchini Carrot Refried Bean Tostadas
Happy Friday Eve! The snow is still drizzling down which makes for a super cozy morning. Yet again, a morning where all you want to do is sleep in and then cozy up on the couch with a good book and a cup of coffee. I am still anxiously awaiting the warm spring air that motivates me to jump out of bed and energizes me for the day. Soon enough….right? 🙂
For breakfast yesterday I had a veggie frittata thanks to some meal preparation on Tuesday evening. I used an old frittata recipe of mine for guidance but then added some different veggies into the mix. This time around I added 3 eggs, egg whites, kale, red pepper, mushroom, onions, and a little bit of cheese.
I took a couple of bites and then realized something was missing…
AVOCADO of course! I also added a little SCD ketchup to my plate. This dish was EGGcellet! I loved that it was ready for me when I woke up. Next time I will add more eggs to make it thicker.
My creative foodie brain started wandering during the last 30 minutes of work about what to make for dinner. I mentally ran through everything we had in our fridge and freezer.
Zucchini had been on sale this weekend so I had picked up a couple of those and wanted to use that for sure, and I had a huge batch of super cooked and easily digestible chili beans in the freezer and sort of wanted to use those too. After a while of pondering it dawned on me. I was going to make zucchini and carrot tostadas with refried beans! It sounded strange in my mind so no worries if it sounds strange to you right now too, but I just had to give it a shot.
Into the food processor went one zucchini and one cup of carrots which I shredded. I poured them onto a thin kitchen towel, gathered all corners, twisted the tops together, and rung out as much liquid as possible.
I added the remains of the veggies into a bowl and added an egg, garlic, some almond flour, and seasonings (recipe below for further details). I mixed this together and began forming my tostadas on a baking pan which I had sprayed with olive oil. I used my hands to flatten out the dough into tortilla-like shapes.
Note: You could use cornmeal or gluten-free flour instead of almond flour.
I baked the tortillas at 350°F for 20 minutes, followed by 10 minutes on broil, flipping half way during the broil.
When the tortillas were beginning the broiling process, I prepared the beans: In a saucepan on the stove, I sautéed diced onion in olive oil. I then added the beans, broth, and seasonings and gave it a good stir. I let the beans cook in the broth for about 8 minutes.
I chopped the cilantro, tomatoes, bell pepper, and grated the cheese so that it would be ready to top the tostadas.
Once the tortillas were ready, I plated them, added a sprinkle of cheese, a heaping spoonful of beans, followed by tomatoes, red peppers, cilantro and salsa. You could add avocado, black olives, or jalapeno if you would like too!
These are super-duper healthified refried bean tostadas if I’ve ever seen them! Don’t expect a super crunchy tortilla; it turned out pretty soft but found if you let them sit for a few minutes after they come out of the oven, they set a little further.
I had made a double batch, but scaled the recipe back for you all because it made an insane amount of these tortillas. I froze the leftover tortillas and plan on using them for mini pizzas in the future!
They require a little bit of work, but I think they are worth it! They were fun to eat!
|Zucchini Carrot Refried Bean Tostadas|| |
- 1 medium zucchini, grated
- 1 cup carrots, grated
- 1 garlic clove, finely grated
- 1 egg
- ¾ cups almond flour
- sprinkle of onion powder
- salt and pepper
- ¼ cup onions, diced
- 1½ cups cooked kidney beans (pinto or black beans would be fine)
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- salt and pepper
- ½ cup chicken bone broth (veggie broth or chicken broth would be fine)
- Toppings (optional):
- diced tomatoes
- diced red bell peppers
- grated cheese
- black olives
- Preheat oven to 350 degrees F. Lightly coat one large cookie pan with olive oil.
- In a food processor, shred zucchini and carrots.
- Pour onto a kitchen towel. Gather all corners of towel and twist tops together. Ring out excess liquid over the sink.
- Pour remaining veggies from towel into a medium bowl.
- Add egg, garlic, almond flour, onion powder, salt, pepper and mix well.
- Use hands to form large balls of dough and place on pan. Pat down to flatten to a little less than ¼ inch high and form a round "tortilla." Repeat until all dough has been shaped.
- Place in oven and bake for 20 minutes.
- After 20 minutes, turn oven to broil. Broil each side of the tortillas for about 4-5 minutes or until they turn golden and begin to crisp up.
- While the tortillas are broiling, saute onion in olive oil in a medium pan on the stove top for about 3 minutes.
- Then add beans, chili powder, cumin, garlic powder, salt, pepper, and broth. Stir until beans are cooked through and liquid has cooked out.
- Once tortillas are crisp, remove from oven. Place a tortilla on a plate then add the beans and finally your favorite tostada toppings.
I hope you all have a wonderful Friday eve! Catch up with you soon!
Question of the day: Have you made any creative dishes lately? Tell me about them and feel free to add a link to the recipe if you have one!