Black Bean Tostadas with Coriander Dressing

Black Bean Tostadas with Coriander Dressing

First of all, these tostadas are pretty messy. If you’re not keen on getting food all over your fingers, make tacos instead, they should be just as good.

A few weeks ago Meatless Monday ended up being a meatless week. On Tuesday, I made some vegetarian black bean tostadas which I served with a coriander dressing. They were fucking amazing.

I’m definitely going to be trying these again, the next time I make them I’ll add spiced shredded chicken to see what they’re like.

if you decide to make tostadas you can make your own, or buy them pre-made like we did.

Here is the recipe – if you decide to try it, let me know what you thought.

Black Bean Tostadas with Coriander Dressing
Black Bean Tostadas with Coriander Dressing
Print Recipe
Servings
2 people
Servings
2 people
Black Bean Tostadas with Coriander Dressing
Black Bean Tostadas with Coriander Dressing
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Tostadas
Coriander Dressing
Servings: people
Instructions
  1. For the dressing, place all ingredients In a small food processor or blender and mix until smooth. Set aside
  2. Add a little oil to a large pan and once heated add the onion. Cook tuntil translucent then add the corn and cook until it is slightly brown.
  3. Add the tomatoes, and cook until slightly softened then add the beans and cook until they are heated through.
  4. To serve, place the bean mixture on your tostadas, with a bit of the coriander dressing, and serve with your favourite toppings (we used sour cream and homemade guacamole)
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Spinach and Kale with Chickpeas and Fried Egg

Chickpeas and Fried Eggs

Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.

I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).

Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.

Chickpeas and Fried Eggs
Spinach and Kale with Chickpeas and Fried Eggs
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Chickpeas and Fried Eggs
Spinach and Kale with Chickpeas and Fried Eggs
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Ingredients
Servings: people
Instructions
  1. Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
  2. In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
  3. Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
  4. Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
  5. Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
  6. To serve spoon chickpea stew into bowls and top with a fried egg.
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