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Gen's Tostadas


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Serves 3-6 | Prep Time 15 min | Cook Time 4-6 min

Why I Love This Recipe

FEATURING: Tomatoes, cucumber, zucchini (optional), onion, and cilantro.

A really recipe to bring your taco nights to the next level! These are quite filling... in a good way!

If you have leftover tostada, store the baked tortilla separately from the bean mix and all the ingredients you serve on top of the tostadas!


Ingredients You'll Need

QUICK PICKLED ONION (optional, you can also use thinly sliced onions)
1/2 medium onion (red or white), thinly sliced
Juice of 1 lime
1 tablespoon white vinegar
Pinch of salt

QUICK BLACK BEANS
1 can (15 ounce) black beans, rinsed and drained
1/8 onion, chopped finely
1 cucumber or zucchini (or pattypan), chopped (optional)
1/2 cup halved tomatoes (regular or cherry tomatoes), or more, to taste
1/2 cup fresh cilantro leaves
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and freshly ground black pepper, to taste

TOSTADA SHELLS
6 corn or flour tortillas
Extra-virgin olive oil
Salt, to taste

FOR SERVING
1-3 large ripe avocados, pitted and peeled (optional)
Juice of 1 lime
Lots more cilantro, roughly chopped
A bit of hummus or sour cream, to spread on top (optional)
1 jalapeno, seeds removed and chopped in fine circles (optional)


Directions

MAKE THE PICKLED ONIONS: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.

MAKE THE BEANS: In a large bowl, combine the beans, cucumber (or zucchini), tomatoes, cilantro lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.

ASSEMBLE THE TOSTADAS: Preheat the oven to 425 degrees Fahrenheit. Brush both sides of each tortilla generously with olive oil, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 2 to 4 more minutes, until the tortillas are crispy. Keep your eyes on them so that you don't overcook them!

ASSEMBLY:
In a large bowl, mash the avocados with a fork. Stir in the lime juice and season with salt, to taste (alternatively, you can simply serve it as sliced or diced avocados).
Spread beans evenly over each tortilla. Add a layer of smashed avocado and top (or sliced or cubed avocados), pickled onions (or just diced onions), and cilantro. Serve immediately.


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