Tostada Pizza for #TripleSBites

Really, I was only going to post five times for #TripleSBites.

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I had all of my recipes decided and written the last week of January (or before).  I love doing these types of promotions but it does take a lot of planning ahead for me.   So, tomorrow’s pasta post was to be the last one.

Finito.

Then I got a box of goodies from Acala Farms.   I just had to dream up something to highlight and promote this oil!  I had to create one more recipe for #TripleSBites.   I just couldn’t relegate Acala Farms to a mere “Thank You” post.   I had to spread the word.   My only other problem was  I couldn’t decide between the cilantro cottonseed oil or the chili cumin oil that was in my surprise package. The latter had a spicy kick so that is what I chose for this recipe (but the cilantro oil would have been tasty as well).

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Image from Acala Farm website.

 

Either oil would be great added to homemade salsa or as a bread dipping sauce.  As with Gourmet Garden, I am now a huge fan of Acala Farms as well!

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Black Bean Tostada Pizza

2 large flour tortillas (burrito size or larger)
2 T. Acala Farms chili cumin cottonseed oil
1 batch of black beans (See recipe below.)
2/3 c. crumbled cojita cheese
1 batch of guacamole (See recipe below.)
2 c. baby spinach, packed
1 c. diced tomatoes
Optional :  salsa, jalapenos, black olives

Preheat oven to 400 degrees F.  Place flour tortillas on baking sheet and using a fork, prick it all over.  Brush each tortilla with 1 T. of chili cumin oil.

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And, this, my friends, is why you want to prick the tortilla.

 

Bake for 10-12 minutes until crisp and toasty on top.

To assemble tostada pizza, spread half of refried black beans on each crisp tortilla, top with cojita and return to oven for about 4 minutes.   Remove from oven and top each tostada pizza with guacamole, spinach, tomatoes and other toppings as desired.

Serves 4-6.

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This our all time favorite black bean recipe that I found during a Secret Recipe Club heist!

Refried Black Beans

1 T.  olive oil
1/2 medium onion, finely chopped
1 (15 oz.) can black beans, rinsed and drained
1 t. Gourmet Garden chunky garlic paste
1 t.   ground coriander
1/2 t.  ground cumin
1/2-1 c. chicken, beef or vegetable broth
1 T. lime juice (about half a lime)
2 T. Gourmet Garden lightly dried cilantro
Salt and pepper, to taste

Heat the oil in a skillet over medium-high heat. Add the onions and cook until starting to brown lightly. Add the garlic paste, coriander and cumin and cook until fragrant, about 1 minute. Add the beans and about 1/2 cup of the broth and lower the heat to medium. Smash about half of the beans with a potato masher. Simmer over low heat until the beans start to thicken (about five minutes). Add more broth if the beans get too dry. Add the lime juice, cilantro and season with salt and pepper to taste.

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This is a creamy guacamole.   If you prefer a chunkier version, just rough chop all ingredients and stir well.

Favorite Guacamole

2  avocados
1 small Roma tomato
1/2 yellow onion
lime juice (to taste but I usually has a half of a large lime)
1/2 t. Gourmet Garden Cilantro paste
Salt and Pepper to taste

Halve the avocados, remove the pit, and scoop out the flesh into a food processor or blender. Roughly chop the tomato and onion and add them to the avocado. Add lime juice  and cilantro paste and process a bit more.  Taste, season as needed, and blend again.

I may be fanatical about this new product.    Acala Farms cotton seed oil is heart-healthy (zero cholesterol, zero trans fat), has a high smoke point (425+), exhibits intense flavor profiles and is gluten-free, Kosher, vegan and certified pesticide-free.   For more information on Acala Farms and “Why Cottonseed Oil?”, click here.

This recipe also marks the first time I have used Gourmet Garden’s lightly dried herbs.

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I love their pastes, but these little tubs are full of greatness to stir in at the last minute as called for in my refried black bean recipe above.  Try as I might, I have a terrible time growing cilantro so these little containers from Gourmet Garden may become a staple in my kitchen.

Discliamer:  I did receive complimentary bottles of Acala Farms Cottonseed Oil and  a boatload of Gourmet Garden products for participating in #TripleSBites.  I have received no additional compensation for this post and the opinions expressed here are solely my own.   My recipe shared in the review of this product was not sponsored.

Tomorrow marks the end of #TripleSBites.   Please stop by tomorrow for a spicy pasta recipe.
And, please don’t forget to enter the giveaway.  (There’s only one day left.)  You, too, could win a prize package from both Acala Farms and Gourmet Garden.   Click here to enter.


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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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Code Name Verity
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The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
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