Craving some Mexican fare but looking to mix it up? I found this recipe in our local grocery store’s publication and have loved it ever since. It’s a tostada made with a healthy mix of pinto beans, couscous, and carrots. It’s a dish that is easy to keep on hand as either a back-up for those nights when you can’t figure out what to make or don’t have much time. The beans, couscous, salsa, and tostadas have a long shelf life and all you need are the fresh veggies to add on top.
I like to use the large couscous for the mix.
The mixture of this dish is vegan; however, adding regular cheese and sour cream on top changes it to being vegetarian. So it’s completely up to you on how you put on the finishing touch.
- 1 15oz can pinto beans, rinsed and drained
- 3/4 cup vegetable broth
- 1/2 cup water
- 1/2 cup chopped carrot
- 1/8 - 1/4 teaspoon crushed red pepper
- 1/2 cup salsa
- 1/2 cup uncooked couscous
- 4 tostada shells
- 1/2 cup shredded cheddar cheese
- Optional: sour cream and lettuce
- In a medium saucepan combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil. Reduce heat to simmer, uncovered, for 5 minutes. Stir in 1/4 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.
- Serve bean-couscous mixture on tostada shells. Top with cheese. If desired serve with sour cream, lettuce, and additional salsa.