Cooking 4 Two: Veggie Tostadas/Slow Cooker Curried Sweet Potato 🌞

Vegetable and Bean Tostadas



SERVES 2

WHY THIS RECIPE WORKS:

Warm tostadas loaded with peppers and onions and creamy beans make a speedy
and satisfying supper. For fresh, crisp tortilla shells in just 10 minutes—
without the hassle of deep-frying—we baked store-bought tortillas until they
were crisp and browned. For the beans, we found that we could get a
surprisingly smooth, creamy texture from canned pinto beans by simply mashing
the beans with their canning liquid. Picked jalapeños, along with some of
their brine, added a nice amount of heat and tang. To let the fresh flavor of the
peppers and onions shine through, we cooked them briefly in a hot skillet and
seasoned them with just a squeeze of fresh lime juice. The beans, peppers,
and onions made a great-tasting tostada, but we wanted to add some freshness.

Topping the tostadas with crunchy coleslaw mix flavored with more of the
spicy jalapeño brine did the trick. If you prefer, you can substitute ready-made
tostadas. Queso fresco is a fresh, soft Mexican cheese available in many
markets; if it’s not available, feta works

*Do not drain the canned pinto beans, as the canning liquid is part of the
recipe. See the sidebar that follows the recipe.

6 (6-inch) corn tortillas
Vegetable oil spray
1 tablespoon vegetable oil
1½ green bell peppers, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 garlic cloves, minced
1½ tablespoons lime juice
Salt and pepper
1 (15-ounce) can pinto beans, liquid reserved
1½ teaspoons minced jarred jalapeños,plus 2 tablespoons brine
2 cups (5½ ounces) shredded green coleslaw mix
2 ounces queso fresco or feta cheese, crumbled (½ cup)
¼ cup sour cream
1 tablespoon minced fresh cilantro

1. Adjust oven rack to middle position
and heat oven to 450 degrees. Spray
tortillas with oil spray and spread on
rimmed baking sheet. Bake until lightly
browned and crisp, 8 to 10 minutes.

2. Meanwhile, heat 1½ teaspoons oil in
10-inch skillet over medium heat until
shimmering. Add bell peppers and onion
and cook until softened and lightly
browned, 5 to 7 minutes. Stir in garlic
and cook until fragrant, about 30
seconds. Off heat, stir in 1½ teaspoons
lime juice and season with salt and
pepper to taste. Transfer vegetables to
bowl and cover to keep warm.

3. Heat remaining 1½ teaspoons oil in
now-empty skillet over medium heat
until shimmering. *Add beans and their
liquid, jalapeños, and 1½ teaspoons
jalapeño brine. Cook, mashing beans
with potato masher, until mixture is
thickened, about 5 minutes. Season with
salt and pepper to taste.

4. Toss coleslaw mix with remaining 1½
tablespoons jalapeño brine in bowl and
season with salt and pepper to taste.

5. Spread bean mixture evenly over
crisp tortillas, then top with queso
fresco, cooked vegetables, and slaw.
Whisk sour cream and remaining 1
tablespoon lime juice together and
drizzle over top. Sprinkle with cilantro
and serve.

Making Tostadas

To turn store-bought tortillas into crispy tostadas, spray
tortillas with vegetable oil spray and bake on rimmed
baking sheet until lightly browned and crisp, 8 to 10
minutes.

From "The Complete Cooking for Two Cookbook"
https://www.goodreads.com/book/show/18797099-the-complete-cooking-for-two-cookbook


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Curried Sweet Potatoes with Broccoli & Cashews



HEART HEALTHY
DIABETES FRIENDLY
GLUTEN-FREE
LOW CALORIE
PREP 10 minutes
COOK 6 to 8 hours

Sweet potatoes are a wonderful source of complex carbohydrates,
vitamins, and minerals, especially vitamin A. Paired with broccoli,
coconut milk, and cashews, they provide a filling and delicious
vegan dinner.


2 medium sweet potatoes, cut into 1-inch pieces
1 cup broccoli florets
½ cup diced onions
1 cup light coconut milk
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
Pinch red pepper flakes
1 tablespoon curry powder
1 teaspoon garam masala
¼ cup toasted cashews

1. Put the sweet potatoes, broccoli, and onions into the slow cooker.

2. In a small bowl, whisk together the coconut milk, ginger, garlic, red pepper flakes,
curry powder, and garam masala. Pour this mixture over the vegetables.

3. Cover and cook on low for 6 to 8 hours until the vegetables are very tender but not
falling apart.

4. Just before serving, add the cashews and stir thoroughly.

COOKING TIP To extend their shelf life, store sweet potatoes in a cool, dark place
away from onions and garlic, which hasten spoilage.

From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two

Veggie Heaven! Enjoy!