This post is part of the Natural Cures blog carnival, hosted by Hartkeisonline.

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We’re trying to get more veggies in our diet. To help that along, I am trying to serve at least two vegetables at each dinner meal, and devote one day to meatless (but not animal-fat-less) meals per week. I started this recipe several days ago by soaking a pound of black beans in water to which a little kefir was added. I left the beans at room temp for 24 hours. Now I’ve heard that some people have trouble getting beans to cook to the soft “done” stage soaking in cultured milks, but we didn’t have that problem. I don’t know if it was because we used mostly water with a little kefir for soaking (to accommodate milk allergies) or because I got stuck in traffic and the beans cooked for four hours instead of two! But they cooked up soft and delicious.

We went out in the afternoon and didn’t get home until right before dinner, so I wanted to just throw something together fast. I’m glad I had those black beans ready! In one serving bowl, I tossed together three tomatoes, a half bunch of cilantro and half an onion, all chopped into smallish pieces. I juiced three lemons and tossed the juice of two of them with the veggies. I took the other lemon’s juice and stirred it into a mashed avocado in another serving bowl. That all set while I fried a bunch of whole wheat tortillas in coconut oil and warmed the beans in a pan. Then it was time to call everyone to the kitchen where they assembled their tostados buffet-style.

Turns out I was the only one to eat the guacamole, but that’s fine with me, I love the stuff! The salsa recipe was something I asked about at Baja Fresh. They told me what was in it and I couldn’t believe it was that simple. I don’t mind onion, but spicy just isn’t my thing, so regular salsa is just not something I’m interested in.

Oh, the other half bunch of cilantro? It didn’t go to waste. My two cavies (guinea pigs) loved it!