Two Bean Tostadas
Pinto Beans
I have never made a tostada before but saw a recipe by the Pioneer Woman. I was inspired, so I wanted to try my hand at making it my own way.
The Ingredients:
Serves 2
1 14 oz can Pinto Beans, drained
1 14 oz can Black Beans, include liquid
2 Teaspoons Chipotle Hot Sauce
1 Teaspoon Ancho Chili Powder
1/2 Teaspoon Salt
6, Six-Inch Corn Tortillas (use 3 tortillas per tostada)
6 Tablespoons + more if desired of your favorite Salsa (We love Frontera's Double Roasted Tomato Salsa)
2 Cups Sharp Cheddar Cheese (We love Organic Creamery Cheese from Costco), Shredded
2-4 Lime wedges
Optional Toppings:
1 Cup Romaine Lettuce, shredded
1 Avocado, diced
1/2 Cup Greek Yogurt or Sour Cream
1/2 Cup Black Olives, sliced
1/4 Cup Cilantro Leaves
1) in a small sauce pan, add the beans, Chipotle Hot Sauce, Ancho Chili Powder, salt and cook over medium heat for about 20-25 minutes or until beans are very tender.
4) Now you will begin layering your tortillas to make the tostada. Layer in this order...tortilla, 1-2 tablespoons of mashed beans-spread over the tortilla, 1 tablespoon or so of salsa, and about 1/4-1/3 cup of shredded cheese. Repeat with 2 more tortillas, for a total of 3 layers.
I have never made a tostada before but saw a recipe by the Pioneer Woman. I was inspired, so I wanted to try my hand at making it my own way.
The Ingredients:
Serves 2
1 14 oz can Pinto Beans, drained
1 14 oz can Black Beans, include liquid
2 Teaspoons Chipotle Hot Sauce
1 Teaspoon Ancho Chili Powder
1/2 Teaspoon Salt
6, Six-Inch Corn Tortillas (use 3 tortillas per tostada)
6 Tablespoons + more if desired of your favorite Salsa (We love Frontera's Double Roasted Tomato Salsa)
2 Cups Sharp Cheddar Cheese (We love Organic Creamery Cheese from Costco), Shredded
2-4 Lime wedges
Optional Toppings:
1 Cup Romaine Lettuce, shredded
1 Avocado, diced
1/2 Cup Greek Yogurt or Sour Cream
1/2 Cup Black Olives, sliced
1/4 Cup Cilantro Leaves
1) in a small sauce pan, add the beans, Chipotle Hot Sauce, Ancho Chili Powder, salt and cook over medium heat for about 20-25 minutes or until beans are very tender.
2) As the beans are cooking, it's time to crisp up the tortillas. Add about 1 teaspoon of olive oil to a pan and spread around. On medium heat, allow the oil to heat up for about 1 minute. Then add a tortilla and cook for about 1-2 minutes on each side. Add oil as needed and cook remaining tortillas. Place cooked tortillas on a paper towel to soak up any extra oil.
3) When the beans have cooked, remove them with a slotted spoon to a bowl and mash with a fork. Add 1-2 reserved tablespoons of the bean liquid as needed. You do not want mashed beans to be too dry or too watery!
4) Now you will begin layering your tortillas to make the tostada. Layer in this order...tortilla, 1-2 tablespoons of mashed beans-spread over the tortilla, 1 tablespoon or so of salsa, and about 1/4-1/3 cup of shredded cheese. Repeat with 2 more tortillas, for a total of 3 layers.
5) Bake at 400 degrees for 13-18 minutes or until the cheese begins to bubble and turns a golden brown. Squeeze a lime wedge over the top of the tostada and then add any number of toppings such as: sour cream or Greek yogurt, cilantro, avocado, lettuce, black olives.
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