September begins Hispanic Heritage Month (September 15 – October 15), and with that in mind, our recipe highlights tostadas focusing on local ingredients. The star of this dish is the humble purslane, or verdolagas, which may be found growing near your home. Some call purslane a weed; however, this tasty, well-adapted succulent has rich sources of omega-3 fatty acids, vitamin C, magnesium, and iron. Many local farmers grow and sell purslane next to their other produce options. Keep a lookout this month and enjoy!Â
Purslane TostadasÂ
Spread baked tostadas with mashed pinto beans and top with purslane, tomato, roasted squash, corn, avocado, cabbage, and queso fresco. Additional protein options include beans, lentils, tofu, pepitas, or a fried egg.
This recipe serves 3-4 people and takes 45 minutes to make. Ingredients were found at the Downtown Growers’ Market and La Montanita Food Co-op. Farmers’ market items included calabacitas, corn, tomatoes, cilantro, and pinto beans and cost $15. Other ingredients (corn tortillas, queso fresco, lime) totaled $12. Purslane was sourced from a neighbor’s garden.Â
Image: blue corn tostadas with mashed pinto beans, corn, calabacitas, purslane, tomatoes, cilantro, queso fresco, and fried eggs.
Ingredients
Tostadas Base
- 8 corn tortillas (or store-bought baked tostadas)
- 1 tablespoon olive oil
Mashed Pinto Beans
- 2 cans (15 oz each) pinto beans, drained & rinsed (or 3 cups cooked)
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 2 tablespoons olive oil
- Salt & pepper to taste
- 2-3 tablespoons water or low-sodium broth as needed
Roasted Squash & Corn
- 2 cups butternut or calabacita squash, diced small
- 1 cup corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt & pepper to taste
Toppings
- 2 cups fresh purslane (verdolagas), washed & trimmed
- 1 cup tomatoes, diced
- 1 avocado, sliced or mashed
- 1 cup green cabbage, thinly shredded
- ½ cup queso fresco, crumbled
- Fresh lime juice
- Fresh cilantro (optional)
- Salsa or hot sauce (optional)
Protein Options (choose one or mix & match)
- Beans: Extra pinto beans from recipe
- Lentils: 1 cup cooked green or brown lentils, seasoned with cumin & garlic
- Tofu: 1 block firm tofu, crumbled & pan-fried with cumin & chili powder
- Pepitas: ½ cup toasted pumpkin seeds
- Fried Egg: 1 egg per tostada, fried to your liking
Instructions
Step 1: Prepare the Tostadas
- Preheat oven to 400°F
- Brush corn tortillas lightly with olive oil on both sides
- Place on a baking sheet in a single layer
- Bake for 10-12 minutes, flipping halfway, until golden & crispy
Step 2: Roast the Squash & Corn
- Toss diced squash with olive oil, cumin, smoked paprika, salt & pepper
- Spread on a baking sheet in a single layer
- Roast at 400°F for 20-25 minutes, stirring halfway, until tender and lightly browned. Add the corn during the last 10 minutes.
- Set aside
Step 3: Make the Mashed Pinto Beans
- Heat olive oil in a saucepan over medium heat
- Add minced garlic & cook for 1 minute until fragrant
- Add pinto beans, cumin, chili powder, salt & pepper
- Mash beans to desired consistency
- Add water or broth as needed for a spreadable texture
- Keep warm over low heat
Step 4: Prepare Your Protein (if using)
- Lentils: Season cooked lentils with cumin, garlic powder & a pinch of chili powder. Warm in a pan.
- Tofu: Crumble firm tofu & cook in a lightly oiled pan over medium heat with cumin, chili powder & garlic until golden, about 8-10 minutes.
- Pepitas: Toast in a dry pan over medium heat for 3-4 minutes until golden. Season with salt & a pinch of chili powder.
- Fried Egg: Fry the egg in a lightly oiled pan to your preference just before serving.
Step 5: Assemble the Tostadas
- Spread a generous layer of mashed pinto beans on each tostada
- Top with roasted squash & corn
- Add fresh purslane (verdolagas)
- Layer on cherry tomatoes & shredded cabbage
- Add sliced or mashed avocado
- Add your protein of choice
- Sprinkle with crumbled queso fresco
- Finish with a squeeze of fresh lime juice
- Add salsa, hot sauce & cilantro as desired
