Black Bean Tostadas
Temps de préparation:
15 Minutes
Portions:
4 Servings
Temps de cuisson:
20 Minutes
Auteur·rice
À propos de la recette
These Black Bean Tostadas layer crisp homemade tortilla shells with creamy spiced black beans, avocado, lettuce, pickled cabbage, jalapeños, cilantro, and optional vegan feta. They are crunchy, colorful, and easy to customize.
Ingrédients
For the Tostadas
- 8 small flour tortillas
- Neutral cooking oil, for frying
Seasoned Black Beans
- 2 cans (15 oz / 425 g each) black beans, with some of the liquid reserved
- 1 tablespoon olive oil
- ½ medium white or yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika (I add a little more)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly cracked black pepper, to taste
Toppings
- 1–2 avocados, sliced
- Shredded iceberg lettuce
- Pickled cabbage
- Pickled jalapeños
- Fresh cilantro
- Vegan feta-style cheese, crumbled, optional
- Your favorite hot sauce
- Lime wedges, optional
Portions
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Préparation
Step 1
Pour enough neutral oil into a skillet to cover the bottom and heat over medium-high heat. Fry the tortillas one at a time for 1–2 minutes per side, until crisp and golden. Transfer to a paper-towel-lined plate and season lightly with salt.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes, until softened.
Step 3
Add the garlic and cook for 30 seconds, until fragrant.
Step 4
Add the black beans with their remaining liquid, cumin, chili powder, paprika, oregano, garlic powder, and onion powder. Stir well and simmer for 8–10 minutes, stirring occasionally and lightly mashing some of the beans, until thick and creamy. Season with salt and black pepper.
Step 5
Spread the warm black beans over the crisp tostadas. Top with avocado, lettuce, pickled cabbage, jalapeños, cilantro, optional vegan feta, hot sauce, and lime wedges. Serve immediately.
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