black bean tostadas with sprouted beans & peanuts

Before I get on with the recipe, let me first talk a little bit about Seattle. I've always been a bit non-pulsed about the Emerald City, but this time I've changed my mind. It's not just a city with horrible gridlock or flannel shirts, it's actually interesting, vibrant and full of character. I blame my new mindset on the food. We browsed the Ballard Farmer's Market with Molly & Brandon and I was jealous. No offense Vancouver, but your farmer's markets kind of suck in comparison. The largeness of it, the variety available, the quality! I was smitten. And the ginger biscuits & almond croissants that we had at Cafe Besalu before hand? Divine! I guess I was also pretty taken with some of Seattle's residents, Molly & Brandon, who I had met a couple of years ago when they were in Vancouver for their honeymoon, and this time I got to meet the very lovely Tara of Tea & Cookies. If there was an arm-wrestle between Vancouver and Seattle it would be tough to pick a winner. But this time, Seattle, you won me over. Want a quick run-down of where we ate, what we drank and where we laid our pretty heads? Head over to my other blog for all the gory details.

Now, let's get back on track here. Whenever we cross the border into Bellingham, we always make a stop at Casa Que Pasa (okay, I lied. This time, we ate elsewhere, but no matter.) The meals are cheap, the margaritas are strong and despite never ordering quesadillas at most Mexican restaurants, I always make an exception for the Green Magma. This beast of a quesadilla is filled with black beans, sprouted beans, lettuce and peanuts and I love every crunchy bite. It seems like a strange combo with the sprouts and the peanuts, but it's probably one of the healthier things on the menu and it works really well.

When I noticed that I had corn tortillas in the fridge and peanuts in the cupboard, I knew that I would try my hand at a modified green magma. Instead of a quesadilla I went for a tostada format and I liked the results. It's trickier to eat (and by tricky I mean messier), but its' all part of the fun. It's also really easy to veganify by just subbing in soy cheese or getting rid of it altogether. It's not the cheese that makes this dish, it's the crunch!

Oh and if I can bother you for one more thing, if you are in Vancouver this weekend please come on by my table at Got Craft and say hello! I'll be there selling my handmade & illustrated greeting cards & birthday calendars along with a ton of other crafty peeps. If you are one of the first 30 people in line, Got Craft is handing out super cool bags filled with crafty swag! So swing by The Royal Canadian Legion on Commercial Drive at East 6th Ave. from 11am - 5pm. I hope to see you all there!

black bean tostadas with sprouted beans & peanuts
6 corn tortillas
1 T vegetable oil

1 t vegetable oil
1/2 onion, diced
1 t cumin
1 t red chili flakes
1 can black beans, drained & rinsed

grated cheese
avocado, diced
fresh salsa
chopped romaine lettuce
sprouted beans
chopped peanuts

1. Brush tortillas on both sides lightly with oil and place on cookie sheet. Bake at a 300 degree oven for 10 minutes until crisp.

2. Meanwhile, heat oil and add in onion and spices. Saute until onions are soft and add in black beans. Mash with a potato masher and stir around until heated through.

3. Add a tablespoon or so of beans to each tortilla and top with cheese, avocado, salsa, lettuce, sprouts and peanuts.