Oaxaca Tostada Bites
Mole flavoured Mexican recipe bites.
Yield
4 servingsPrep
20 minCook
0 minReady
30 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
black beans
cooked |
|
| 1 | large |
garlic cloves
minced |
*
|
| 2 | each |
italian plum (roma) tomatoes
cut into 1/4 inch dice |
|
| 1 | each |
lime zest
grated |
*
|
| 3 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
cilantro
fresh, chopped |
|
| 2 | dash |
red hot pepper sauce
|
*
|
| ½ | teaspoon |
cocoa powder
unsweetened |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | pinch |
cinnamon
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
avocados
pitted, peeled |
|
| 1 | tablespoon |
sour cream, non-fat
|
|
| 30 | small |
tortilla chips
|
*
|
| ¾ | cup |
monterey jack cheese
with jalapeno peppers shredded |
|
| 3 | each |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black beans
cooked |
|
| 1 | large |
garlic cloves
minced |
*
|
| 2 | each |
italian plum (roma) tomatoes
cut into 1/4 inch dice |
|
| 1 | each |
lime zest
grated |
*
|
| 45 | ml |
lime juice
|
|
| 45 | ml |
cilantro
fresh, chopped |
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 2.5 | ml |
cocoa powder
unsweetened |
|
| 2.5 | ml |
cumin
ground |
|
| 1 | pinch |
cinnamon
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
avocados
pitted, peeled |
|
| 15 | ml |
sour cream, non-fat
|
|
| 3E+1 | small |
tortilla chips
|
*
|
| 177 | ml |
monterey jack cheese
with jalapeno peppers shredded |
|
| 3 | each |
lettuce leaves
|
*
|
Directions
Place the beans in a bowl and coarsely mash with the back of a wooden spoon.
Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper.
Mix all ingredients together well.
In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, sour cream and salt to taste.
Spread 1 tablespoon of the bean mixture on each of the tortilla chips.
Top each with ¼ teaspoon of the avocado mixture, the a sprinkling of grated cheese and the shredded lettuce.
Sprinkle the remaining 2 tablespoons of cilantro over all.
