Black Bean & Leek Tostados

March 18, 2019

A delicious recipe for any day of the week! These Black Bean & Leek Tostados are sure to be a hit with the entire family!

 

Ingredients:

• 2-3 Tbsp butter, ghee, coconut oil or lard
• 4 tortillas of your choice
• 2 cups cooked black beans (if using canned, drain most of the liquid)
• 2 tsp Dr. Cowan's Garden Leek Powder (separated)
• 1 clove garlic
• 1/2 tsp sea salt
• 1/2 cup crème fraîche or sour cream
• Grated cheese of your choice, chopped green onions, salsa (optional)

 

Directions:

1. Melt 1 Tbsp butter or oil in a small saucepan. Add chopped garlic and sauté for about 30 seconds. Add cooked beans, sea salt and 1 tsp Leek Powder. Stir to combine and remove from heat when warmed through.
2. Melt 1 to 2 Tbsp oil in cast-iron skillet. Heat till a drop of water sizzles. Add 1 tortilla and cook a few minutes on each side till slightly golden. Place on paper towels and proceed with the other tortillas.
3. Add crème fraîche or sour cream to a small bowl and whisk in 1 tsp Leek Powder. (Add a tablespoon of lemon juice to thin, if needed.)
4. Place tortillas on plates. Top with black beans, grated cheese, chopped green onions, a dollop of seasoned crème fraîche or sour cream and salsa (if using). Serve warm.
5. Makes 4 tostados.

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