Black Beans Tostadas with Kiwi Salsa
Black beans tostadas with kiwi salsa - fresh & simple - just perfect for a heavy snack, appetizer or a light meal. Crunchy, tasty & healthy.
Ingredients
- 4 tostada shells
Black Beans layer
- 1 - 15 ounce can black beans
- 1 teaspoon cumin seeds
- 2 teaspoon oil
Yogurt layer
- ½ cup yogurt plain, unflavored; adjust to the desired quantity; see recipe notes
Kiwi (Pomegranate) Salsa layer
- ½ 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
- ¼ cup chopped cilantro
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- finely chopped jalapeno to taste
- salt to taste
Garnish
- Paprika/Cayenne pepper/Red Chili flakes
Instructions
Preparation
- 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.
Kiwi (Pomegranate) Salsa layer
- 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.
Black Beans layer
- Heat oil in a small pan or kadhai and splutter cumin seeds. Add the drained black beans and mix well. Pour about ½ cup of reserved liquid and salt and let it simmer for a few minutes till the beans mixture is thick but still moist.
Assembling
- prepare the individual layers ahead of time. assemble just before serving
- Prepare the tostadas shell as per the package instructions.
- Place the tostadas shell on the serving plate(s).
- Place ¼ 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 ¼ 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.
Notes
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.
Prepare the salsa just before the assembly.
If you are planning this for a party, you can prepare the black beans ahead of time and reheat just before serving.
If you prefer a more gooey texture for black beans, mash the black beans, leaving a few of them whole.
If you want it spicy, consider adding Paprika/Cayenne/Red Chilli flakes along with cumin seeds while preparing the black beans.
You can substitute regular yogurt with Greek Yogurt. Make sure to use thick yogurt.
Prep-time - includes the prep-work you need to get the layers ready.
Cook-time - time required to prepare the black beans layer.
Additional-time - time to assemble the tostada.