Black Bean Tostadas
with chili roasted potatoes
Tostadas are like open-faced tacos. A little messier than the classic, but just as fun to eat. For a protein-packed topping, cook and then mash black beans with spices until they resemble refried beans.
Smarts: As with all tacos, feel free to mix up the toppings to use your favorites. Just set everything out bar-style so that everyone can assemble their own tostadas.
Ingredients
- Onions, medium - 1 , diced
- Lettuce, romaine - 1 heart , shredded
- Cilantro leaves - 1/4 cup
- Tomatoes, roma - 4 , chopped
- Beans, black (14 oz / 397 g) - 2 cans , drained and rinsed
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Chili powder - 1/2 tsp
- Water - 1 cup
- Tortillas, taco-sized corn or flour - 8
- Cheese, shredded cheddar or Mexican blend - 1 cup
- Salsa, any type - for serving
- Sour cream (opt) - for serving
- Potatoes, fingerling or new / baby potatoes - 1 1/2 lbs , quartered
- Oil, cooking - 2 Tbsp
- Foil - for roasting
- Chili powder - 2 tsp
- Lime juice - 2 tsp
Prep
Make
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Heat oven to 450F / 232C degrees. Set out two sheet pans. Top the first sheet pan with an oven-safe cooling rack (this is optional but will help the tortillas to crisp up) and set aside.
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On the second sheet pan, toss potatoes with oil (portion for potatoes). Cover pan tightly with foil. Roast for 10 minutes to let potatoes start cooking.
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While potatoes are roasting, heat a saucepan with oil (portion for tostadas) over medium heat. Add onions, cumin, and chili powder (portion for tostadas) and saute for 2 to 3 minutes to get onions started cooking. Add water and beans and bring to a simmer. Cover and simmer for 10 minutes.
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Return to potatoes after 10 minutes and remove foil. Flip with a spatula. Season with chili powder (portion for potatoes) and some salt and pepper.
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Return potatoes to the oven and continue roasting until tender, 10 to 15 minutes more.
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Remove the lid from the beans and allow to keep cooking until most of the water has cooked off. Mash gently with a spoon or fork. Season with some salt. Set aside, covered to keep warm.
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When potatoes and beans are nearly done, make tostada shells. Brush tortillas on both sides with some cooking oil and spread them out in a single layer on the cooling rack-topped sheet pan. Bake tortillas until crisp, 3 to 4 minutes on each side.
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Set out tostada ingredients - crispy tortillas, beans, lettuce, cilantro, tomatoes, cheese, salsa, and sour cream - so that everyone can assemble their tostadas at the table.
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Squeeze lime juice over potatoes. Enjoy tostadas with potatoes on the side.
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