Bean and Rice Tostadas with Tomato Tomatillo Salsa

Name: Bean and Rice Tostadas with Tomato Tomatillo Salsa
Prep time: 20 min
Cook time: 10 min
Yield: 2 serving
Ingredients: 4-5 tomatillos; 2 plum tomatoes; 1/3 small onion; 1 garlic clove; 1 jalapeno (or serrano); 10-12 prigs cilantro; squeeze of lime; pinch of salt; 1 cup refried beans; 1 cup cooked white rice; 1 avocado; 6-8 tostada shells; 1 cup crumbled or shredded cheese (I used Queso Fresco); Freshly chopped cilantro; lime

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
2
Calories
826 kcal
Course
Main Course, Condiments
Cuisine
Mexican, Vegetarian

Bean and Rice Tostadas with Tomato Tomatillo Salsa

Ximena Brandt

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Instead of thinking of the Tomato-Tomatillo Salsa as the final touch on these Bean and Rice Tostadas, it's better to think of it as the starting point!

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Ingredients

Servings

For the Tomato Tomatillo Salsa:

4-5 tomatillos
2 plum tomatoes
1/3 small onion
1 garlic clove
1 jalapeno (or serrano)
10-12 prigs cilantro
squeeze of lime
pinch of salt

For the Tostadas (all fixings are optional):

1 cup refried beans
1 cup cooked white rice
1 avocado
6-8 tostada shells
1 cup crumbled or shredded cheese (I used Queso Fresco)
Freshly chopped cilantro
lime

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Instructions

Start by de-husking the tomatillos and then giving both the tomatoes and tomatillos a good rinse. I usually de-stem both of them as well, knowing that any juices leftover in the roasting pan will go in the blender. Roast the tomatoes and tomatillos in the oven for 20 minutes or so (400F). Alternatively, you are welcome to roast them on the stovetop or on a grill.
Once the tomatoes and tomatillos are roasted, add them to a blender along with: 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno, 10-12 sprigs cilantro, a pinch of salt, and a squeeze of lime. Combine well. You can always make a milder version by starting with only 1/2 or 1/4 jalapeno and tasting from there. Note: be sure to give the cilantro a good rinse -- I usually twist off and discard the bottom, thicker portion of the stems, but use the upper stems that hold the leaves.
Gather the other fixings for the Tostadas. For this batch that meant warming up the refried beans and the cooked rice, crumbling some Queso Fresco, tossing some avocado bits with lime juice and salt, and chopping up some cilantro.
I also used baked tostada shells for this batch. If you're new to that here are instructions. If you're using store-bought tostada shells be sure to warm them up for a few minutes before serving.
Each warm tostada shell gets: a thin layer of refried beans, a couple tablespoons of rice, avocado bits, cheese, cilantro, plenty of Tomato Tomatillo Salsa, and a final squeeze of lime. Enjoy!!
Store leftover Salsa in the fridge where it will keep for a few days.

Nutrition Information

Show Details

Calories 826kcal (41%) Carbohydrates 86g (29%) Protein 27g (54%) Fat 43g (66%) Saturated Fat 15g (75%) Polyunsaturated Fat 7g Monounsaturated Fat 18g Trans Fat 0.1g Cholesterol 53mg (18%) Sodium 1373mg (57%) Potassium 1117mg (32%) Fiber 18g (72%) Sugar 10g (20%) Vitamin A 2035IU (41%) Vitamin C 40mg (44%) Calcium 492mg (49%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 826 kcal

% Daily Value*

Calories	826kcal	41%
Carbohydrates	86g	29%
Protein	27g	54%
Fat	43g	66%
Saturated Fat	15g	75%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	18g	90%
Trans Fat	0.1g	5%
Cholesterol	53mg	18%
Sodium	1373mg	57%
Potassium	1117mg	24%
Fiber	18g	72%
Sugar	10g	20%
Vitamin A	2035IU	41%
Vitamin C	40mg	44%
Calcium	492mg	49%
Iron	4mg	22%