Kids Cooking - Tostadas

My daughter has decided she wants to start cooking on her own, well mostly on her own.  These tostadas, based on a recipe in the second series Junior Masterchef cookbook, were her first attempt and we all enjoyed them for a tasty holiday lunch.  I helped with frying the corn tortillas and a few things here and there, but she was mostly able to plan and prepare the meal on her own.  And the good news, they are gluten and dairy free, and vegan.

What you will need:

• 400g can of refried beans
• 1/2 tsp ground cumin
• vegetable oil for frying
• 1 packet of gluten free white corn tortillas
• lettuce

For the Tomato Salsa

• 2 ripe tomatoes
• 2 tbsp chopped coriander (we didn't have any so made it this time without)
• 1 tbs lime juice
• 1 tbs olive oil
• garlic and chilli could be added if you wish

For the Guacamole 

• 1 - 2 avocadoes, stone removed
• 1 tbsp lime juice
• 1/2 small red onion, finely chopped (optional, my daughter chose to leave this out)
• 1/4 tsp ground cumin

What you need to do:

1. Pre-heat the oven to 100C

2.  Make the tomato salsa by cutting the tomatoes in half width wise and removing the seeds.  Chop tomato into small cubes and place in a bowl.  Add remaining salsa ingredients and mix well.  Season with salt and pepper to taste.

3.  Make the guacamole by scooping out the avocado into a bowl and adding the lime juice.  Mash with a fork then add cumin and onion (if using) and mix well.  Season with salt and pepper to taste.

4.  Choose a decent sized lettuce leaf for each person and roll them up and slice finely.  Set aside ready to construct the tostadas.

5.  Prepare the bean puree by emptying the can into a small saucepan with the cumin and water.  Mix over a low heat until smooth and warmed.

6. Heat 1cm of oil in a frying pan over medium heat.  Use tongs to place the tortillas in the pan one at a time.  Cook for about 20 seconds and then turn over.  Cook for a further 20 seconds.  The tortilla should be golden, slightly puffed up and crispy.  Remove from the oil and drain on paper towel before placing on a tray in the oven to keep warm.  Repeat with the remaining tortillas.

7.  Time to construct the tortillas.  Spread some bean puree on each tortilla, top with lettuce, guacamole and a spoonful of salsa.  Serve immediately while warm and crispy. 

Delicious!

My daughter served them with a refreshing berry and mint soda which she made herself as well as a layered fruit parfait for dessert (links to recipes coming soon).

The Junior Masterchef Cookbook is actually a great way for kids to get started in the kitchen.  The series two book is divided into sections for different countries which is interesting and also educational.  My daughter has her eye on the chocolate souffle next.