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Black Bean Tostadas

Tostada normally refers to any meal in which a tortilla is deep fried or toasted. They were originally in response to tortillas that had started to get stale but could still be eaten. The toasted or fried tortilla is topped with beans, cheese, sour cream, lettuce, onions, salsa and then topped off with chicken or pork. Today, you can find all types of tostadas: seafood, vegetarian, vegan, etc.I found a recipe for a quick tostada in the Cooking Light Fresh Foods Superfast  cookbook and altered it a bit to remove most pre-made products (I don’t usually get to supermarkets). The result was still a quick and really delicious weeknight meal.

Ingredients:
1 can of black beans
5 tablespoons fresh salsa
3 tablespoons chopped cilantro
1/8 cup reduced-fat sour cream
1/8 cup chopped cilantro
2 tablespoons water
1/4 teaspoon black pepper
2 8-inch flour tortillas
Cooking spray
3/4 cup shredded Romaine lettuce
1/2 an avocado, sliced

Preheat the broiler.
Drain and rinse the black beans. Add to a saute pan coated in cooking spray. Heat on medium heat, pressing on the black beans so they mush a bit.
Add the salsa. If you do not have time to make your own salsa, you can pick up fresh salsa at the supermarket or specialty grocery stores. Add the chopped cilantro and stir.
Cook for 2 minutes until heated through. Remove from heat. Combine the sour cream, cilantro, water and pepper in a separate bowl.
Shred the lettuce and slice the avocado.
When the broiler is preheated. Spray the tortillas on each side with cooking spray and add two tortillas to a cookie sheet. Broil for two minutes or until charred. Mine puffed up a bit in the oven, so I just pushed down the center to make room for the beans.
Add the beans evenly to each tortilla.
Top with lettuce.
Drizzle with the sour cream mixture.
Top with avocado.
This was so satisfying! I loved the crunch of the tortilla to contrast the creaminess of the filling.

If the salsa is pre-made or store bought, this is a really quick meal, about 15-20 minutes from start to finish.

I loved the flavor, but this could certainly handle a little bit of heat, maybe some chopped jalapeno mixed in with the salsa.

After a bite or two, I went back to the salsa and added another tablespoon to my tostada to give it a bit more flavor. If you like salsa, I suggest doing this.

This could easily be altered to use chopped beef or sauteed chicken if you’d like. However, it was absolutely delicious with the black beans.

Related posts:

Cumin-Spiced Fish Tacos with Avocado Mango SalsaCumin Spiced Fish Tacos with Avocado Mango Salsa Portobello and Black Bean Quesadillas Cheesy Corn and Black Bean Quesadillas Mexican Spaghetti Squash Egg Boats

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