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‘Tostadas’ comes from the Spanish word for toasted. These flat, crisply toasted corn tortillas can be topped with all sorts of savoury things. Here a delicious spicy chicken, capsicum, bean and tomato mixture is used.
Instead of beans, you can use a mixture of corn and zucchini. Cook 1 corn on the cob and 1 whole zucchini in separate pans of boiling water until tender, about 10 minutes for the corn and 5 minutes for the zucchini. Drain. Dice the zucchini, and cut the kernels of corn from the cob. Scatter the vegetables over each sauce-spread tortilla, then add the chicken.
Radishes are low in fat and kilojoules, and provide useful amounts of vitamin C. They contain phytochemicals that may help to protect the body against cancer.
Pulses such as borlotti and kidney beans are a good source of protein for vegetarians. They are rich in soluble fibre which helps sweep ‘used’ cholesterol out of the body. They have little fat, plenty of B vitamins and the minerals potassium and magnesium, all of which help keep your heart in good health.