CRUNCHY + CHEESY: RACH'S TOMATILLO TOSTADAS WITH REFRIED BEANS
"Tomatillo Tostadas with Refried Beans are a hearty but not heavy meat-free entrée," Rach says.
Provided by Rachael Ray
Number Of Ingredients 40
Steps:
- For the tostadas, heat oven to 400˚F
- Spray tortillas lightly with oil and season with cumin, oregano and salt
- Bake 4 to 5 minutes on each side to golden and crisp, remove and cool to handle
- For the salsa, preheat broiler to high with rack 1 above center
- Line a baking sheet with foil and arrange the tomatillos, onion, poblanos, and garlic
- Char and blister peppers and tomatillos, turn, the total time under broiler will be 10 to 12 minutes
- Place in bowl, cover, cool, peel, stem and seed peppers
- Peel garlic
- Add all ingredients to food processor and pulse process into thick salsa, transfer to a bowl
- For the beans, heat oil in medium skillet over medium heat, add onion, jalapeño, garlic, hot sauce (Rach's go-to is Frank's RedHot), spices and salt, soften a few minutes while stirring frequently, then add ½ to ⅔ cup water and let it absorb
- Add the beans and the onions to food processor and pulse until almost smooth, then place back in skillet over lowest heat
- To assemble, place the oven rack in center oven and turn broiler on
- Top the crispy tostadas with warm beans and cheese
- (Add chorizo crumbles or rotisserie chicken, if using, before cheese
- ) Dress the avocado in lime juice
- Bubble and brown the cheese on tostadas and serve 2 per person topped with lettuce, salsa, pickled jalapeño peppers, avocado, and wedges of lime
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