Ruby Tostada with Jicama-Mango Salsamole

I was feeling south of the border and decided to make a veggie version of a taco, which morphed into a tostada.  These recipes came out terrific; one of those things where I sit back and wonder how the hell I come up with stuff.  Needless to say, both me, and my belly, are quite happy!

Ruby Tostada
2 c yams , peeled, and diced
2 c beets, peeled and diced
2 TBS water or veggie broth
7g coconut oil
3 cloves garlic, minced
2 c red bell, diced
1 c green bell, diced
1 can black beans, drained and rinsed
1 tsp each: cumin, oregano, chili powder, cayenne, onion powder
2 tsp salt
makes 5 c/ 161 calories per cup

In a microwave safe casserole dish with lid, add yams, beets, and water/broth.  Cover and nuke for 3-8 minutes, until just cooked, but still a bit of crunch left.  Meanwhile, heat oil in a pan, add garlic and saute for a couple minutes.  Add peppers, and allow to slightly caramelize.  Drain off any liquid from beet/yam mixture, and add remaining ingredients.  Heat through.

Assemble whole wheat tortilla, filling, Jicama-Mango Salsa (recipe below), and a dollop of n/f Greek plain yogurt.

Jicama-Mango Salsamole
1 jalapeno, deseeded and diced
1/2 c red onion, diced
1 bunch cilantro, stems removed
1.5 c jicama, peeled
1 mango, peeled
2 avocado, destoned
2 lime, juiced
2 lemon, juiced
2 tsp salt (or to taste)
1 tsp each: cumin, chili powder
makes 4 cups / 204 cals per cup

In your food processor, blend each fruit and veggie individually, then add to a large bowl - I preferred mine a little chunky.  When all is blended, mix together with the citrus juice and seasonings. 


Eric's Dinner: chicken strips from Safeway, on a Safeway Asiago bagel, with bottled BBQ sauce.