Black Bean Tostadas #gamechangersmovie recipe. #eatlikeagamechanger #vinoandveggies
I think it is a common misconception that you can only pair Mexican food with margaritas or white wine. There is some truth into making sure you don’t pair it with a full-bodied red wine that is high in tannin because the tannin will bring out the burning sensation of hot sauce. BUT if the dish is not spicy you can totally pair it with a medium-bodied red.
These tostadas did not have a lot of spice. The main flavors were cumin and black beans, which complimented this fruit-forward malbec. I love tostadas because they are a simple, quick and delicious weeknight meal.
Black Bean Tostadas adapted from Game Changers
-10 6-inch corn tortillas
-2 15 oz. cans black beans, rinsed and drained
-2 tablespoons lemon juice
-1½ tablespoons onion powder
-1½ tablespoons garlic powder
-1 teaspoon ground cumin
-2 cups finely shredded romaine lettuce
-1 green onion, thinly sliced
-1 medium tomato, finely chopped
-3 tablespoons fresh cilantro, finely snipped
-1 large avocado
Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 tablespoons at a time, if needed to prevent sticking.
Mash the bean mixture and add additional water if desired to make creamier. Salt and pepper to taste.
Make the guacamole. Mash a large avocado in a bowl and sprinkle with garlic salt, pepper and onion powder.
Assemble tostadas by spreading the tortillas with bean mixture (about ¼ cup for each tortilla). Top with lettuce, green onions, tomato, cilantro, and guacamole.
For more delicious recipes like this check out the @gamechangersmovie website!
AND if you want to learn more about this 2018 Adelante Malbec from Mendoza, Argentina you can watch my review of it on my youtube channel.