Black Bean Tostadas

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These fun and easy tostadas taste great and are a family favorite. It's essentially a Mexican pizza (I even use a pizza slicer to cut it into wedges), so you can play around with the toppings if you'd like. You might also exchange the black beans for pinto beans, although I normally would add chili powder to pinto beans, whereas black beans are fine and flavorful without too many additional spices. One tip I might offer is that the size of the tortillas is important. If you buy the burrito size, you run the risk of them not fitting on the cookie sheets. Fajita size or slightly larger seems to work best.

Below the recipe, for your convenience, I've included links to the Sriracha sauce and the creamy guacamole pictured above. A fresh component might be nice for a topping as well, if you want to top the tostadas with olives, tomatoes, minced jalapeños, green onions, or even lettuce. With fast prep and no forks required, these tostadas are sure to be a hit with your family and friends!


Level: Intermediate
Servings: 4
Time: less than an hour




Ingredients

1 medium Onion, chopped
1 clove Garlic, chopped
1 large can of Black Beans (I use Goya, 1 lb. 13oz can)
Olive Oil
4 soft Tortillas, packaged (fajita size or slightly larger)
Salt 
Chipotle Powder, to taste (I use Penzey's)
2-3 cups shredded sharp Cheddar Cheese (I use Cabot extra sharp cheddar)
Toppings: Sriracha Sauce, Guacamole, Sour Cream, or your favorites


Steps

  • Brush tortillas with olive oil on each side (about a dime size amount will do). Sprinkle each side with salt and a bit of chipotle powder. Place on cookie sheets.


  • Bake the tortillas for 4 minutes at 375 degrees. Flip them over and bake for another 4 minutes, or until brown and crispy. Leave the oven on. (tip: if you bake both trays at the same time, watch the bottom rack cookie sheet as the tortillas will brown faster!) 
  • Meanwhile, sauté the chopped onion in about 4-5 tablespoons of olive oil on medium heat until they are soft, about 5-7 mins. Add in the garlic and cook another minute or two. Finally, add in the black beans (do not drain) and about 1/4 to 1/2 teaspoon of chipotle powder.
  • Cook the beans 8-10 minutes on medium heat, until thickened. Turn the heat to low and mash the beans. Heat on medium an additional 2-3 minutes to "refry" them.

  • Spread a heaping spoonful or two of beans on the crispy tortillas, still on the cookie sheets. Top with shredded cheese. 
  • Cook the tostadas on 375 degrees for 5-7 minutes or until the cheese is melted. Transfer to a plate and top with your favorite toppings (or see links below). Cut the tostadas into wedges and serve!







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