Black Bean Tostadas Recipes

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

QUICK BLACK BEAN TOSTADAS

Steps:

• Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
• Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
• Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
• To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

BLACK BEAN AND BEEF TOSTADAS

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
• In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
• Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

TOSTADAS WITH SMASHED BLACK BEANS OR VAQUEROS

Steps:

• Heat oil over medium heat in a large, heavy pan (I use a heavy nonstick pan for this) and add cumin. When it is sizzling, add beans with their liquid and turn up heat to medium-high. Cook beans, mashing with the back of your spoon and stirring often, until they are thick but still fairly moist, about 10 to 15 minutes. Remove from heat. Every so often a layer of thick broth should begin to stick to the pan. Stir that into the beans - it has a lot of flavor. The smashed beans will continue to dry even after you remove from the heat.
• Toast the tortillas. For really crisp tortillas, heat one at a time (2 if you have a large enough microwave to fit 2 without the tortillas overlapping) in a microwave for 1 minute on full power. Flip tortilla over and microwave for 30 seconds to a minute more on full power, until crisp. You can also toast them in a dry pan or directly over the flame, but this will not crisp the tortillas, it will just char them.
• In a medium bowl, combine tomatoes, chiles, onion, and cilantro. Season to taste with salt. Stir in lime juice and the avocado. Let sit for 15 to 30 minutes for the best flavor.
• Spread about 1/2 cup of the refried beans over each tortilla. Top with a generous spoonful of salsa. Place a handful of shredded lettuce or cabbage on top and if desired a little more salsa on the lettuce. Sprinkle on some white cheese, and serve.

BLACK-BEAN TOSTADAS WITH CORN RELISH

Steps:

• Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
• Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
• Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
• Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
• Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
• Serve: Top tostadas with corn relish, and, if desired, sour cream.

BLACK BEAN TOSTADA

Steps:

• Pour vegetable oil in a skillet to about 1/2 inch depth.
• Heat until the oil is hot.
• Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
• Drain the tortillas on paper towels and set aside.
• To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
• Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
• Add the tomatoes and orange juice.
• Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
• For the quacamole, slice the avocados in half.
• Remove the pits and scoop out the avocado flesh with a spoon.
• In a mixing bowl, mash the avocado until fairly smooth.
• Add the garlic, lemon juice, and salt to taste.
• Or use a food processor for a very smooth guacamole.
• To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

BLACK BEAN BREAKFAST TOSTADAS

Steps:

• Divide tostada shells between 4 plates.
• Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
• Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
• Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.