Ingredients
Baked Flour Tostadas
8 small flour tortillas (6 inches)
Cooking spray, preferably nonaerosol
1 tsp. ground cumin
1 tsp. dried oregano
Fine sea salt or kosher salt
Fire-Roasted Tomato Salsa
1 tbsp. olive oil
1 small onion, finely chopped
2 cloves garlic, chopped
1 small fresh bay leaf
1 tsp. dried oregano
A pinch of ground cinnamon or smoked cinnamon, or a small piece of cinnamon stick
1 tbsp. chipotle paste or minced
1 can (14.5 oz.) diced fire-roasted tomatoes, drained
Refried Black Beans
1 tbsp. olive oil
1 small onion, chopped
1 large serrano or red finger chile, seeded and chopped
2 large cloves garlic, chopped
½ tsp. ground cumin
½ tsp. pimentón (smoked paprika)
1 can (15 oz.) black beans, drained
To Assemble
½ small red onion, sliced into
2 limes—1 juiced, 1 cut into wedges
1 brick (8 oz.) pepper Jack cheese, shredded
1 to 1 1/2 cups thinly shredded radicchio or red cabbage
Pickled jalapeño slices
Preparation
Step 1
For the tostadas, preheat the oven to 400°. Arrange the tortillas on 1 or 2 large rimmed baking sheets. Coat lightly with cooking spray, then sprinkle with the cumin, oregano, and salt. Bake, turning once, until golden and crispy, 8 to 10 minutes. (If using 2 sheets, rotate their rack positions when turning tortillas.) Let cool on baking sheet.
Step 2
For the salsa, in a medium skillet, heat the olive oil, one turn of the pan, over medium. Add the onion, garlic, bay leaf, oregano, and cinnamon; season with salt and pepper. Cook, stirring often, until garlic softens, about 5 minutes. Stir in the chipotle paste and 1/2 cup water. Cook, stirring often, until the water evaporates, about 6 minutes. Add the tomatoes and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt. Discard bay leaf and cinnamon stick, if using.
Step 3
For the beans, in a medium skillet, heat the oil over medium. Add the onion, chile, garlic, cumin, and pimentón; season with salt. Cook, stirring often, until the onion softens, about 5 minutes. Stir in 1/2 to 2/3 cup water. Cook, stirring often, until the water evaporates, 6 to 8 minutes. Transfer the onion mixture and the beans to a food processor. Pulse until almost smooth. Return mixture to the skillet and keep warm over low heat.
Step 4
Arrange a rack in the center of the oven and preheat the broiler.
Step 5
In a small bowl, toss the red onion with the lime juice; season.
Step 6
Top the tostadas with the warm beans; sprinkle with the cheese. Broil until the cheese is bubbling and the tostadas are browned around the edges, 1 to 2 minutes.
Step 7
Divide the tostadas among plates. Top with the warm salsa, radicchio, pickled jalapeños, and the red onion. Serve with the lime wedges.
