"Black beans should be an important part of a healthy vegetarian diet, they have a surprising mix of high fiber and protein content (15 gr/cup of both), this promotes a steady digestion process, regulation of blood sugar, and a healthy cardiovascular system. This is an easy recipe for a weekday, so get some black beans in your menu for this week!"
Total Servings: 4
- 4 whole wheat or sprouted tortillas
- 1/2 avocado, thinly sliced
- 1 19-oz can black beans, drained and rinsed
- 1/4 cup sundried tomatoes, drained and chopped
- 2 shallots, thinly sliced
- 1 cup broccoli slaw
- 0 oil such as sunflower or canola
- 3/4 teaspoons cumin
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 0 salt and pepper to taste
- Toast the tortillas in a flat pan over medium-high heat, or under the broiler, 3-4 minutes for each side.
- Heat a teaspoon of sunflower or canola oil in a small saucepan over medium-high heat and cook the shallots until slightly browned (I find that cooking the shallots makes this dish even easier to digest, but you can add them raw to the beans if you prefer).
- In a big mixing bowl, toss the beans, sundried tomatoes, shallots, and broccoli slaw.
- In a small mixing bowl, mix the cumin, vinegar, olive oil, and a pinch of salt and pepper. Add to the beans and toss to combine. Add more salt and pepper if needed.
- Place a few slices of avocado in each tostada and top with the bean mixture.