Black Refried Beans Tostadas Recipes

REFRIED BEAN TOSTADAS

Steps:

• In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

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.

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 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 REFRIED BEANS TOSTADAS

Steps:

• Servings are for two tostadas.
• -Once you bake the black beans, and they are done, measure out your cup of them, but keep the water they were baked in for later.
• -Shred your cabage and set aside.
• -put most of the tomatos whole and the jalapeno raw in water and bring to boil, leave one or two cherry tomatos for garnash, when the jalapeno changes to a light green they are ready. Drain most of the water, but leave a samll amount of the boiling water, maybe about less then 1/4 of the amount of water that is left in the pan.
• -take out the tomatos and peel off the skins, and core them, but do it leaving them in the pan, so you don't loose the juice, take out the jalapeno and put it on a plate so that you can cut it in half the long way to drain the seeds, use as much of the pepper as your brave to use and put it back in the pot with the peeled and cored tomatos.
• -Heat up a pan or grittle to heat the tortillas, and while you wait for it to heat up do the next step.
• -Using 1/2 the olive oil brush the raw uncookded tortillas, out of the package, with it on both sides, and when the grittle or pan is hot put one tortilla in or on it until golden brown or crispy. Set aside.
• -Use 1/2 the olive oil and heat real hot almost, when it just starts smoking, it's ready.
• -Add the black baked beans to the hot oil and let them sit for about 3-5 seconds, then smash them down, if they are too dry add some of the water left you saved from the baking pot. You want to add enough water to make them mushy but not watery.
• -Now assemble the tortillas on a plate, by spreading 1/2 the black refried beans in each tortilla, add your shreaded cabbage, and diced cherry tomatos on top, then spoon ontop as much of the hot sauce you made with the tomatos as you dare!

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.