Bean Tostadas with Avocado, Queso Fresco, and Homemade Salsa
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
2 (6-8 tostadas)
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Course
Main Course
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Cuisine
Vegetarian
Bean Tostadas with Avocado, Queso Fresco, and Homemade Salsa
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What a treat to be able to whip up some satisfying Bean Tostadas. Please try to serve them with some homemade Salsa, that's the key!
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Ingredients
- 6-8 tostada shells
- 2 cups refried beans
- 1 avocado
- 1-2 cups shredded cheese (I used Queso Fresco)
- Freshly chopped cilantro
- 2 limes
- olive oil
For the Tomatillo Chipotle Salsa:
- 4-5 tomatillos
- 2 garlic cloves
- 1-2 chipotles
- sliver of onion (optional)
Instructions
- For the Salsa, start by husking and rinsing 4-5 tomatillos. De-stem the tomatillos and roast them in the oven at 400F for about 15 minutes or so. De-stem and de-seed two chipotles in adobo. Add the roasted tomatillos to a blender along with a single chipotle and 2 peeled garlic cloves. Combine well and take a taste for heat. If you want more heat add the second chipotle. I usually make this fiery and concentrated, but keep in mind that you can always dilute it a bit with the optional sliver of onion.
- I used homemade pot beans for this recipe, but you've got plenty of leeway on the refried beans. I simply added 2 cups of beans to a skillet along with some of their broth and mashed 'em up over medium heat until they were a thicker consistency. If you are starting with canned, whole beans and want to give them some flavor, I typically use this refried bean recipe.
- Chop the flesh of an avocado into bits. I tossed the avocado bits with an on-the-fly dressing: a glug of olive oil, the juice of 1 lime, and a pinch of salt. But you can consider the dressing optional.
- Be sure to warm up the tostada shells if using store-bought shells. I crisped up some thin corn tortillas for some homemade tostada shells. To do that, rub a thin layer of oil on each side of the corn tortillas using your fingers or a pastry brush. Give them 4-5 minutes per side in the oven at 400F, or until they are crispy and just starting to turn a darker brown. See Homemade Tostada Shells for some pics on this process.
- Prepare the remaining ingredients. For me that meant crumbling the Queso Fresco and chopping up some fresh cilantro. Feel free to use whatever cheese you have available.
- Once the tostadas and beans are warm it's time to build your masterpiece! For me that meant loading each tostada with: a healthy layer of refried beans, avocado bits, Tomatillo Chipotle Salsa, Queso Fresco, freshly chopped cilantro, and a final squeeze of lime.
- Serve immediately and enjoy!
Notes
- If you don't have fresh tomatillos available, the Tomato Chipotle Salsa would be an equally good option for your tostadas.
- New to chipotles? Here's more info on working with chipotles in adobo.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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