Serious reward to effort ratio in these tostadas! Getting familiar with this black bean puree is a game-changer. You can use it in so many ways and it’s surprisingly easy to make. A great, simple meal if you’re cutting back on meat or inviting your vegetarian friend over.
- FOR THE TORTILLAS
- 6-8 CORN TORTILLAS
- 1/2 CUP CHEESE
- CILANTRO FOR GARNISH
- HOT SAUCE
- FOR THE BLACK BEAN PUREE
- 1 CAN BLACK BEANS
- 1/2 ONION
- 2 GARLIC CLOVES
- 2 CHIPOTLES IN ADOBO
- 1 TABLESPOON ADOBO SAUCE
- 1/2 TEASPOON CUMIN
- 1/2 TEASPOON SALT
- FRESHLY CRACKED BLACK PEPPER
- SPLASH OF WATER
- FOR THE GUACAMOLE
- 1 AVOCADO
- 1 LIME
- 2-3 TABLESPOONS FINELY CHOPPED ONION
- 1/8 TEASPOON SALT (PLUS MORE TO TASTE)
- For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
- Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
- Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
- For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you.
- Add a thin sheen of oil to a skillet over medium heat. Add a layer of beans and cheese to each tortilla and cook them in the skillet for 1-2 minutes or until they have heavy brown spots on the underside.
- Top with guacamole, cilantro, hot sauce, and any other toppings you want. Serve immediately.
I like to use as little oil as possible so sometimes it can be easiest to add a small drop of oil to the skillet and then rub the tortilla in the oil before adding the beans and cheese. Alternatively, you can use store-bought tostada shells. Here’s some good info on working with chipotles in adobo.
This article first appeared in HispanicKitchen.com