Southwestern Whole Grain Tostadas
Wholesome and nutritious Southwestern-style whole grain wheat, brown rice and bean tostadas. A vegan-friendly recipe.
2 cups water
1 cup whole grain wheat
1/4 cup plus 2 tablespoons vegetable stock
1/4 cup lime juice
1 (4-ounce) can diced green chiles, drained
1 tablespoon olive oil
10 sprigs fresh cilantro
1/2 teaspoon ground cumin
3 cups brown rice, cooked
1 (15-ounce) can black beans, drained and rinsed
1 (8.75-ounce) can corn, drained
1/2 cup red bell pepper
1/2 cup green onions, sliced
8 (6-inch) corn tortillas
2 cups lettuce, shredded
2 cups tomato, chopped
- Combine water and wheat in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Drain well and set aside.
- Combine stock, lime juice, chiles, oil, cilantro, and cumin in a blender. Process until smooth. Combine with wheat, rice, beans, corn, pepper, and onions. Stir well.
- Place tortillas on baking sheets. Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until crisp.*
- Arrange 1/4 cup lettuce on each tortilla. Top each with 1 cup rice mixture and 1/4 cup chopped tomato. Serve immediately.
Makes 8 servings.
*For a crispier, less 'hard-baked' texture, fry tortillas in hot canola oil in a skillet.
Recipe provided courtesy Michigan Bean Commission.