Description
Crunchy tostadas with tuna are made with lots of vegetables, salsa, brown beans, tuna, avocado, egg, and guacamole.
Ingredients
- 1 Medium Egg
- 2 Tablespoons Vegetable Oil
- ½ Onion, finely chopped
- ⅔ pounds, 1-⅓ ounces, weight Canned Brown Beans, Rinsed And Drained
- 1 teaspoon Paprika Powder
- 1 cup Water
- 1 teaspoon Cumin
- 2 Flour Tortillas
- 1 cup Smooth Roasted Tomato Salsa
- ½ Avocado, Sliced Thin
- ½ cups Guacamole
- 2-⅞ ounces, weight Canned Tuna, Drained
- ½ cups Grated Cheese
- 2 Tablespoons Corn Kernels, For Topping
- Shredded Iceberg Lettuce, For Topping
Preparation
Boil egg (I boil it for 7 minutes for medium hard). Drain and put into cold water. Halve the egg.
Heat a small pan with vegetable oil. Add chopped onion and fry until soft and translucent, about 3 minutes. Add brown beans, paprika powder and cumin and stir. Add water.
Bring to a boil. Stir and reduce heat to medium to simmer brown beans for about 10–15 minutes. Remove from heat. Drain, reserving about 30 whole beans for decorating. Transfer the remaining beans to a bowl and mash.
Preheat oven to 350℉ (175℃). Spray tortillas with cooking spray or vegetable oil on both sides. Bake for about 10 minutes, flipping them halfway through baking. Remove from oven.
To assemble, spread roasted tomato salsa on top of the baked tortillas. Add mashed brown beans, avocado, and 1 tablespoon guacamole. Divide tuna among tostadas.
Top with cheese, corn, lettuce, and reserved whole beans. Serve.
