As a natural follow up to the black bean burgers, I'm posting a recipe that uses left over patties. You can either purchase corn tostada shells or fry up fresh corn tortillas on your own (this tastes better, but takes more work). Then its just a matter of layering beans with loads of brightly colored fresh toppings. The more color the better for your eyes and for your body.
The first thing I like to layer on is some bell pepper and onions. This is a simple way to cook them up as a side dish or for fajitas too.
1 Red Bell Pepper sliced
1 Yellow Bell Pepper sliced
1 Orange Bell Pepper sliced
1 Sweet Onion sliced
2 teaspoons olive oil
2 cloves garlic smashed
1/4 cup cilantro chopped
Splash of lime
Heat the oil over medium-high heat and stir-fry the bell peppers, onion, and garlic. Cook till tender crisp. Add cilantro and lime 30 seconds or so before turning off the heat.
This salsa recipe is very vinegary and limey - which isn't necessarily traditional, but its how I like it. You can adjust the level of heat by adding more or less jalapenos - whatever floats your boat.
10 roma tomatoes - diced and seeds removed
1/2 medium red onion diced
1 jalapeno diced very small
1/2 Cup chopped cilantro
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/2 teaspoon balsamic vinegar (if tomatoes aren't sweet enough)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic crushed
Combine all ingredients and let sit for at least 30 minutes for flavors to meld.
Layer and enjoy!
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