We’re trying to eat healthy at this particular moment in time–it comes and goes. My sister’s shower, bachelorette and wedding are fast approaching so indulging with some greasy Mexican just because it’s National Margarita Day wasn’t in the cards. When I told my sister I badly wanted a Steak Tostada, she said a healthy version wasn’t possible. Challenge accepted. I stopped in Trader Joes on my way home from work and created a pretty healthy tostada to satisfy all my Mexican cravings. I paired it with my blistered shishito peppers.
- Steak (I used a New York Strip)
- Seasonings for your steak – I used salt, garlic powder, cayenne pepper, cumin, paprika, onion powder, ancho chili powder and black pepper
- 4 yellow corn tortillas (I found some that are only 60 calories each and perfect for this recipe)
- A wee bit of shredded cheddar or monterrey jack cheese
- 1 avocado
- 1/4 red onion
- Juice of 1/2 of a lime
- Optional: salsa verde or a spicy hatch green chili salsa
- 2 cans black beans (you’ll have some leftovers which is a good thing)
- 1/2 white onion, diced
- 2 cloves chopped garlic
- 1 jalapeno, diced
- Fresh chopped cilantro
- Squirt of tomato paste
- Small spoonful of tahini for a thickening agent
- Salt & Pepper
Season your steak and let it come to room temperature. In the meantime make your beans and preheat the oven to 375.
Saute the onion and garlic in a little bit of olive oil.
Add in your jalapenos and season with salt & pepper
Drain your black beans and rinse the canned water off of them. This is optional but it grosses me out.
Add the beans to your onion mixture. Add enough water to cover them and add in tomato paste and tahini to help thicken the broth. Bring it to a low boil and reduce it down. You’ll likely have to add water a few more times.
Use a hand mixer to lightly puree the mixture. I like to keep it chunky so it has some substance.
Sear the steak on both sides until your desired temperature. Then take it out of the pan, let it rest a few minutes. Cut it into cubes. I then tossed it back in the pan for another 2 minutes.
Meanwhile, mash up your avocado, add some diced red onion and some fresh lime juice.
When your steak and beans are almost ready, spray a tiny bit of olive oil on your tostadas and brush them to evenly coat. Bake them for 10 minutes or until crispy.
Spread your bean mixture on the tacos and then put cubes of meat on them.
Top with some cheese, guac, and whatever salsa or hot sauce you want! Nosh n mangia!