- 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
- 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
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.