Black Bean Tostadas and Fudgy Mexican Brownies!
I made black bean tostadas for lunch and Mexican brownies tonight. The tostadas I just made up because I was tired after a counseling appointment but wanted something with some crunch and black bean goodness. I did not have fresh tomatoes and the pic would have looked better with fresh, but today I just used diced tomatoes from a can and some chopped lettuce. For the tostada beans I sautéed a quarter of an onion chopped with a minced clove of garlic. Then I added a can of rinsed and drained black beans, a half teaspoon of ground cumin and a teaspoon of chili powder until heated. I used a potato masher to mash the beans with the onion and garlic. I air fried a couple of corn tortillas until crisp (about a minute and a half). You could also bake them at 400 degrees until crisp. The brownie recipe is from the current summer edition of Forks Over Knives Magazine. You use a high speed blender to blend the black beans, applesauce, chopped chocolate and vanilla, than mix with the dry ingredients. I used coconut sugar instead of cane sugar and unsweetened baking chocolate. I did not sprinkle with powdered sugar. Satisfied my chocolate craving!
Pamela Fennell says
I love the brownies. I admit I love chocolate 😁
The first time I saw you after your surgery you radiated .
I know the spirit of the Lord is with you .
I live reading your posts and they make me meditate .
Have a great 4th
Julie Shill says
Thanks Pam!
Julie Shill says
Thank you Pam! Your smile can light up a room. And the brownies are good! Got to have chocolate!