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Decadently healthy white bean tostadas & blackberry salsa

tostada with refried whtie beans, blackberry salsa and toasted pepita and sesame seeds on black plate with mashed avocado.
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Refried white bean tostadas topped with quick blackberry salsa and spicy toasted pepitas make a decadently healthy plant-based and oil-free crowd pleaser.

Ingredients

Units Scale

Blackberry salsa

  • 1 3/4 - 2 cups frozen or fresh blackberries (about 8 oz. or 250 gm.)
  • 1 fresh jalapeno, seeds removed, diced
  • 1 lime, juiced
  • 1 tsp. maple syrup or another liquid sweetener (about 1/4 cup)

Toasted pepita mix

  • 1 cup raw pepitas (pumpkin seeds)
  • 1/2 cup raw sesame seeds
  • 2 - 4 tsp. red chili flakes (depending on how spicy you want it)

Refried white beans

  • 2 shallots, diced (1/2 cup)
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh rosemary leaves (about 2 fresh sprigs), minced (if you use dried rosemary, use 1 Tbsp.)
  • 3 - 15 oz. (400 gm.) cans white beans such as cannelloni
  • 1/2 - 1 1/2 cups (125 - 375 ml) vegetable broth

8 corn tortillas

Additional toppings, shredded lettuce, avocado, lime wedges

Instructions

  1. To make the blackberry salsa, cut the blackberries in half (use a chopping mat as they will stain a wooden board) and in a small bowl mix the blackberries, jalapeno, lime juice and maple syrup.
  2. To make the toasted pepita mix, heat a pan over medium and add 1 cup pepitas, ½ cup sesame seeds and 2-4 tsp. red chili flakes. Toast the seeds for about 2 minutes, stirring continuously to avoid burning. Remove the seeds from the pan and roughly break them up using a pestle and mortar or spice grinder. Don’t grind them into a paste, you want a rough texture.
  3. For the refried white beans, heat a medium skillet or pan over medium heat and sauté the shallots for 3 minutes, until they start to brown slightly. If they start to stick, you can add a tablespoon of vegetable broth or water.
  4. Add the garlic and chopped rosemary and sauté for another 30 seconds.
  5. Add the white beans and ½ cup of the vegetable broth. Once the broth starts to simmer, use a potato masher to mash the white beans as they are simmering. Add more vegetable broth and continue mashing until you get a creamy consistency. I always leave a few whole beans, but that is a personal preference. Turn the heat to low and allow the beans to simmer for an additional 5 minutes while you heat the tortillas.
  6. To heat the tortillas, pre-heat the oven to high (on bake) and place the tortillas directly on the rack, flat. Toast them for 1-2 minutes until they are a bit crispy. For more tender tostadas, stack the tortillas, wrap them in foil and allow them to heat. This will take about 10 minutes, so you may want to turn the oven to medium heat and add them before you start the beans.
  7. You can serve everything al la carte and allow everyone to make their own tostadas or assemble them starting by coating each tortilla with a liberal amount of beans, adding salsa, the seed mix and any additional toppings desired.

Notes

  • Prep time doesn’t not account for defrosting frozen blackberries (if that’s what you are using). The cook time is for the refried white beans.
  • If you add too much broth, simmer the beans, uncovered for additional time to allow the liquid to dissipate.
  • Add sunflower seeds or other types of seeds to the toasted spicy mix.

Nutrition

Find it online: https://veganwithgusto.com/white-bean-tostadas/