Vegan Black Bean and Pecan Tostada Stacks
Published by WW Norton
This vegan entrée evolved from a lunch dish created for the hardworking kids of the Elm Street garden project in Yonkers, New York. With community help, the Elm Street garden has blossomed, and at the end of each growing season a hands-on cooking class incorporates what the students have grown. Cara made this filling and served it with soft tacos. Here we dress it up, stacking the tortillas and filling for a more formal entrée. Eat it with a knife and fork—the crunchy tortillas may shatter, but you can use the shards to scoop up the juicy filling.
Preparation Time20 min
Cooking Time40 min
Cooking MethodPan-frying, Sauteeing
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian
Taste and TextureCrisp, Hot & Spicy, Savory, Spiced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 sweet potatoes, peeled and cut into ½-inch pieces
- 2 ripe tomatoes, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1½ cups cooked black beans or one 15-ounce can, drained and rinsed
- ½ cup fresh corn kernels, cut from 2 ears
- 1½ teaspoons ground cumin
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly chopped cilantro
- ¾ cup (3 ounces) chopped toasted pecans
- ¼ cup canola oil
- Twelve 4-inch corn tortillas
- Ripe avocado, freshly squeezed lime juice and sour cream, or Pumpkin Seed Guacamole
Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the sweet potatoes, tomatoes, jalapeño, and black beans. Mix in the fresh corn kernels and season with the cumin, salt, and pepper. Stir, and cook until the tomatoes have given up their juices and the sweet potatoes are fork-tender, about 10 minutes. Add the cilantro and pecans, stir, and set aside.
Heat the canola oil in a clean medium skillet over medium heat. When it comes to a shimmer, add a tortilla and cook for 1 minute, until it is crisp. Flip it and cook for another minute. Remove from the oil and place on a paper towel. Repeat with the remaining tortillas.
Place 4 tortillas on a serving platter. Put a small scoop of the bean-nut mixture on each one. Top each with a second tortilla. Put another small scoop of the bean-nut mixture on each stack, and top each again with the third and final tortilla. Divide the remaining mixture evenly for a final spoonful on the top. Serve with slices of perfectly ripe avocado, with a squeeze of fresh lime juice and a dollop of sour cream, or with a spoonful of pumpkin seed guacamole.
Cara Tannenbaum & Andrea Tutunjian