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.
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 3/4 Tbsp (25 mL) grapeseed oil
1/4 tsp (1 mL) freshly ground black pepper
1 avocado, diced
1/3 cup (80 mL) cilantro, chopped
1/2 lb (225 g) lean ground grass-fed organic beef or bison
1 medium-sized onion, diced
3 garlic cloves, minced
2 Tbsp (30 mL) unsweetened cocoa powder
1 tsp (5 mL) cumin powder
2 tsp (10 mL) minced chipotle chilis in abodo sauce* or 1/2 tsp (2 mL) ancho chili powder
1 tsp (5 mL) dried oregano
1 cup (250 mL) refried beans
8 corn tortillas
Salt to taste (optional)
*Note: chipotle chilis in abodo sauce can be found in small cans in the Mexican or Latin food sections of many grocers.
Preheat oven to 375 F (190 C).
Toss bell peppers with 3/4 Tbsp (10 mL) oil and black pepper, and spread on baking sheet. Roast for 20 minutes, or until slightly charred. Let cool and toss with avocado and cilantro.
Heat remaining oil in large skillet over medium heat. Add beef, onion, garlic, cocoa, cumin, chipotle or ancho, oregano, and salt (if using); cook until beef is no longer pink.
In small saucepan heat refried beans.
Remove beef mixture from skillet, clean skillet, and return to heat. Brush both sides of tortilla with oil and heat each side in skillet until crisp and golden. Repeat with remaining tortillas.
To assemble, spread refried beans on tortillas and top with beef mixture and vegetable mixture.
Each serving contains: 434 calories; 19 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 44 g carbohydrates; 12 g fibre; 324 mg sodium
source: “Say Yes to Chocolate“, alive #352, February 2012