Black Bean Tostadas
1-2
15
minutesCrispy corn tortillas meet smashed spiced black beans. Top with our favorite Pickled Red Onions and all the toppings for the most perfect tostada. This is a delicious option for busy days. A pack of tortillas, black beans in the pantry, pickled red onions in the fridge – sounds like a pantry staple solution! Cuban Spice Rub blends in with the canned black beans and tops the warm, crispy tortilla. Quick. Simple. Way better than takeout.
Know how much we like pantry staples? A lot. Not like. Love. Like, love love. We write about them often. Read our blog for the Five Pantry Staples we are stocking right now.
Ingredients
1 can black beans, rinsed and drained
1 tomato, diced
2 tsp Cuban Spice Rub
4 corn tortillas
1/2 cup Monterrey jack cheese
Avocado, cilantro, sour cream, salsa all optional for garnish
Pickled Red Onions for garnish
Instructions
- Preheat oven to 375°F.
- Heat the beans and Cuban Spice Rub in a small pot. Drizzle with a little Roasted Garlic Avocado Oil if it seems dry. Stir as they heat and mash them until about 50% of the beans are mashed with the other half in tact. Fold in the tomatoes. Keep warm.
- Place the tortillas on a sheet pan. Drizzle with a little Roasted Garlic Avocado Oil and sprinkle with salt and Cuban Blend. Pop the sheet pan in the oven for 5 minutes to pre-crisp the tortillas. Remove from the oven and spread the warm beans on the tortillas. Top with cheese and return to the oven until the cheese is melted and beginning to brown – about 5 minutes
- Top with cilantro, avocado, sour cream, salsa or our favorite: pickled red onions!
