Feel free to riff on this recipe by adding whatever you have on hand, including lettuce, halved cherry tomatoes, or chopped cucumber.
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
Salsa and/or sour cream
How to Make It
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.
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.
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.
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