Cocoa Tostadas

serves 4

Tostadas are crispy tortillas layered with a range of ingredients. In this case, the cocoa-spiked ground meat and lively vegetables make for a powerful one-two punch and the refried beans add a healthy dose of fibre. If desired, you can also top with salsa or a dollop of sour cream.

red capsicum, thinly sliced
yellow capsicum, thinly sliced
1 1/4 Tbsp (25 ml) grapeseed oil
1/4 tsp (1 ml) freshly ground black pepper
avocado, diced
1/3 cup (80 ml) coriander, chopped
1/2 lb (225 g) lean ground grass-fed organic beef
medium-sized onion, diced
garlic cloves, minced
1 1/2 Tbsp (30 ml) unsweetened cocoa powder
1 tsp (5 ml) cumin powder
2 tsp (10 ml) minced chipotle chillies in adobo sauce
1 tsp (5 ml) dried oregano
1 cup (250 ml) refried beans
8 corn tortillas
Salt to taste (optional)

1. Preheat oven to 190 C. 
2. Toss capsicum with 2 tsp (10 ml) oil and black pepper and spread on lined baking tray. Roast for 20 minutes or until slightly charred. Let cool and toss with avocado and coriander. 
3. Heat remaining oil in large frying pan over medium heat. Add beef, onion, garlic, cocoa, cumin, chillies, oregano and salt (if using); cook until beef is no longer pink.
4. In small saucepan heat refried beans.
5. Remove beef mixture from pan, clean pan and return to heat. Brush both sides of tortilla with oil and heat each side in pan until crisp and golden. Repeat with remaining tortillas.
6. To assemble, spread refried beans on tortillas and top with beef mixture and vegetable mixture.

Each serving contains: 1817 kilojoules; 19 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 44 g carbohydrates; 12 g fibre; 324 mg salt

Tip: sweet and savoury

When using cocoa and chocolate in savoury recipes, use it more sparingly than in sweet desserts so as not to overpower the dish.

source: "Say Yes to Chocolate", alive Australia, Autumn 2013