Dana Treat – Treat Yourself

Geographical Vegetarian

Posted April 29, 2009

Bean Tostadas with Sofrito
Adapted from Simple Vegetarian Pleasures
Serves 4

Personally, I don’t really like the taste of raw onion and using a whole onion in the sofrito was too strong for me.  Next time I will use half. You could streamline this recipe by using canned re-fried beans thinned with a little water.

3-4 cups lightly packed cilantro, stems included
1 small jalapeño pepper, seeded and chopped
1 small green pepper, cored and chopped
2 garlic cloves, minced
1 small onion, chopped
1/3 cup olive oil
1/4 cup cider vinegar
1/2 tsp. salt

1 (15 oz) can pinto or kidney beans, rinsed well and drained
1 tsp. chili powder
1/4 cup water
1/4 tsp. salt

8 small (6-inch) soft corn tortillas
2-3 tbsp. canola oil
1 cup grated Monterey Jack cheese

1.  To make the sofrito, combine all the sofrito ingredients in a food processor or blender and puree until smooth.  Pour into a container with a cover and set aside.

2.  To prepare the beans, combine them with the chili powder, water, and salt in the container of a food processor and purée.  Scrape into a bowl.

3.  Preheat the broiler.  Brush both sides of each tortilla with some of the oil, and place the tortillass on a baking sheet.  (You may have to do this in batches.)  Broil on both sides until golden and crisp.  (The tortillas can be prepared up to this point 24 hours in advance.)

4.  Divide the bean mixture and spread some on each tortilla.  Top each with some of the grated cheese.  Broil the tostadas until the cheese has melted and they are hot throughout.  Serve with little spoonfuls of sofrito dotted on top of each tostada.  (DTI also topped them with guacamole.)

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