Black Bean Tostadas
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Black Bean Tostadas
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Black Beans:
- 2 tsp vegetable oil
- ¼ yellow onion, diced
- ¼ yellow bell pepper, diced
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
- 1 clove of garlic, minced
- 1 (15 oz) can of black beans, drained & rinsed
- ¼ cup water
- Sea salt and freshly cracked pepper, to taste
Tostada Shells:
- vegetable oil
- corn tortillas
- sea salt
Tostada Toppings:
- salsa **Click the link up above for the recipe
- pickled onions **Click the link up above for the recipe
- iceberg lettuce
- grape tomatoes, halved
- avocado, sliced
- green onion, chopped
- cotija cheese, crumbled
- fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Make homemade salsa, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.
- Make the pickled red onions, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.
- Prepare the black beans by heating 2 teaspoons of vegetable oil in a small saucepan over medium heat.
- Add the diced onion and bell pepper, then cook, stirring occasionally, for 3 minutes. Add the cumin, smoked paprika, and dried oregano along with the minced garlic, then cook, stirring constantly, for 1 minute.
- Add the rinsed black beans to the saucepan along with 1/4 cup of water. Simmer, uncovered, for 15 minutes, stirring often, until the liquid has reduced and thickened. Mash some of the beans, if desired. Taste and season with sea salt and freshly cracked pepper, to taste.
- Make the crispy tostada shells while the beans are simmering. Fill a small skillet with vegetable oil until it is ½ inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
- When the oil is HOT, carefully place 1 corn tortilla in the hot oil, then poke a few holes in the center with a fork to allow steam to exit. Fry 1 tortilla at a time, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
- Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
- To serve the tostada, spoon the black beans on top of the tostada shell. Top with shredded iceberg lettuce, tomatoes, avocado slices, green onions, pickled onions, more cotija cheese, and cilantro.
- Serve immediately with salsa and lime wedges on the side. Enjoy.
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