Black Bean Tostadas

 Recipe
Feel free to riff on this recipe by adding whatever you have on hand, including lettuce, halved cherry tomatoes, or chopped cucumber.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 541
Caloriesfromfat 41 %
Protein 22 g
Fat 25 g
Satfat 7.4 g
Carbohydrate 62 g
Fiber 22 g
Sodium 1256 mg
Cholesterol 21 mg

Ingredients

1 tablespoon olive oil
1 garlic clove, chopped
1 small onion, chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon ground dried chipotle chile
1/2 teaspoon ground cumin
2 cans (15 oz. each) black beans
8 tostada shells (6 in. diameter)
1 cup sliced radishes
1 avocado, sliced
1 cup crumbled queso fresco* or shredded jack cheese
Lime wedges
Salsa and/or sour cream

Preparation

1. In a frying pan, warm oil over medium heat. Add garlic, onion, and red pepper and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in ground chile and cumin and cook until fragrant, about 1 minute.

2. Drain beans, reserving their liquid, and add to pan along with about 1/2 cup liquid. Stir and mash until beans form a slightly chunky purée and are heated through, about 3 minutes.

3. To assemble tostadas, top each shell with 1/2 cup bean mixture, a few radishes, avocado slices, and cheese. Serve with lime wedges and salsa and/or sour cream.

*Find in Latino markets and well-stocked grocery stores.

Note:

Kate Washington,

August 2014
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