Tostadas with Black Beans & Fire-Roasted Tomato Salsa
HOME > Recipes > Tostadas with Black Beans & Fire-Roasted Tomato Salsa

Tostadas with Black Beans & Fire-Roasted Tomato Salsa

"This is a hearty but not heavy meat-free entrée. For meat lovers, top the tostadas with browned crumbled chorizo or pulled rotisserie chicken." —Rach

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. 

The Tools You'll Need

You May Also Like

"Mussels are a perfect, quick-cooking, satisfying solution for lunch or dinner." —Rach
"This makes a wonderful winter brunch with a poached or fried egg. Add any leftover...
My mom used to buy rice pilaf in a box. Very tasty stuff, I admit....