Snow days are fun. They come more or less unannounced and can be a day well spent doing “wintery” things.
A few days ago, we had our first snow day of the season.
We got a call from the school district that it has been declared a snow day and schools are closed!! Yippee!! I was thrilled because I didn’t have to get up that early and also because I get to spend some extra time with Sonshine.
He has been very busy this year with all his school work and his extra curricular activities, that I feel I don’t get to spend time with him and watch him grow.
These moments spent with him will be precious! I made plans as to how I was going to spend the day with him before drifting to another hour of beauty sleep.
Sonshine woke me up (with a panic attack), he did not know that it has been declared a holiday and he thought I did not wake him up to get ready for school.
Once he understood that he has a holiday, he snuggled up beside me making his own plans of spending the day before both of us drifted off to sleep, again.
Winter time is our favorite time in terms of making food. Baking gets a lot of importance and the aroma of baked goodies just perk you up.
And it is also the time Sonshine feels hungry every five minutes and would like to snack on something or the other.
But those were all sweet, and so, it was time for some savory stuff to nibble on in between the sweet thingies.
He loves the black beans tostadas that I make and wanted me to make some for him. And on this particular snow day, I almost had the all the supplies I needed to make these black beans tostadas with kiwi salsa.
These tostadas are super easy to make and reasonably healthy too. Dont you like the dishes that get ready like a swish of a magic wand? These tosatadas more or less fit the bill.
Though I call it a snack, these are pretty good for a quick lunch or light dinner.
You can also serve these as a heavy, but fresh tasting appetizer for your parties.
Here is a fun idea for your next party. Set up a “tostada counter” and let your guests help themselves to their own personalized tostadas.
What I like about these tostadas with kiwi salsa is that it has double dose of protein in terms of the Greek yogurt and black beans.
The crunchy base of the tostadas add a nice texture. The scrumptious kiwi-pomegranate salsa adds an exciting flavor to the tostadas.
With all that sweets and in-between-sweets savory snacks, we all were very well fed that day.
We got our exercise by climbing the stairs to provide these sweets and snacks (as and when they got ready) to my husband who was working in his home office. So, we got our fair share of exercise 😉
It was indeed a fun day and we were thankful for the first snow day of the season.
So, without any further delay, here is the recipe for this vegetarian black beans tostadas with kiwi salsa.
Yields 4 tostadas
Black beans tostadas with kiwi salsa - fresh & simple - just perfect for a heavy snack, appetizer or a light meal. Crunchy, tasty & healthy.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 4 tostadas shells
- 1 15 ounce black beans (canned)
- 1 teaspoon cumin seeds
- 2 teaspoon oil
- 1/2 cup yogurt (adjust to the desired quantity; see recipe notes)
- 1/2 cup finely chopped onions
- 3 medium kiwi fruit (approx. 200 grams)
- 2 tablespoon pomegranate seeds (you can skip this if pomegranate is not in season)
- 1/4 cup chopped cilantro
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- finely chopped jalapeno to taste
- salt to taste
- Paprika/Cayenne pepper/Red Chili flakes
- Peel, wash and finely chop onions. Wash, peel and finely chop the kiwi fruit. Wash and finely chop cilantro leaves.
- Zest and juice the lemon.
- Drain black beans and reserve the liquid.
- In a small mixing bowl, toss together all the ingredients listed under the "Kiwi-Pomegranate Salsa layer". Stir gently to mix everything well and let it rest for 10 minutes or till ready to serve.
- Heat oil in a small pan or kadhai and splutter cumin seeds. Add the drained black beans and mix well. Pour about 1/2 cup of reserved liquid and salt and let it simmer for a few minutes till the beans mixture is thick but still moist.
- Prepare the tostadas shell as per the package instructions.
- Place the tostadas shell on the serving plate(s).
- Place 1/4 portion of the black bean mixture on each tostadas shell, leaving a little bit of the edge (look at the images in the blog post to see how I layered the different layers on a tostada shell). Top the black bean mixture with yogurt and 1/4 portion of the kiwi pomegranate salsa. Repeat this for the remaining tostada shells.
- Garnish with Paprika (or Cayenne pepper or Red Chili flakes).
- Serve immediately.
1. I don't exactly measure out the yogurt, I just pour a few tablespoons of yogurt for each tostada and spread it with the back of the spoon.
2. Prepare the salsa just before the assembly.
3. If you are planning this for a party, you can prepare the black beans ahead of time and reheat just before serving.
4. If you prefer a more gooey texture for black beans, mash the black beans, leaving a few of them whole.
5. If you want it spicy, consider adding Paprika/Cayenne/Red Chilli flakes along with cumin seeds while preparing the black beans.
6. You can substitute regular yogurt with Greek Yogurt. Make sure to use thick yogurt.
This recipe for Black Beans tostadas with kiwi salsa is adapted from the Vegetarian Times magazine.
If you planned a tostadas counter for your next party, please do let me know how your guests enjoyed them.
More (party) appetizer recipes:
Hummus Filled Cucumber Cups
Peeled cucumbers are cut and filled with protein rich hummus and garnished with roasted red peppers to make these beautiful Hummus Filled Cucumber cups.
Hazelnut and fruits – yumminess on top of a baguette with a hint of mint. Need I say more about this impossible-to-resist Nutella Bruschetta?
Sausage Stuffed Mushrooms
Mushrooms are stuffed with onions, sausage and herbs and baked till cheese melts. Easy to make as a quick and easy appetizer or can be had as a light meal.