We love any excuse for a Mexican-inspired meal, and with Cinco de Mayo around the corner, it was the perfect time for another experiment! This time we tried our hand at a tostada, a sort of Mexican open-faced sandwich or mini pizza. I’ll be the first to admit that I think each new Mexican dish we try is the “best one yet”! Of course this one is no exception (though I did really love the Mexican pizza…and the vegetable tamale pies…and the sweet potato enchiladas…)
What I loved most about the dish was the flavor – the combination of the spicy beans, roasted tomato salsa, salty cheese, and cumin lime sour cream was to die for! I really loved the roasted tomato salsa – we used purchased salsa to save time, but it inspired me to try our own version at some point. The original recipe called for queso fresco, which I’d been wanting to try, but since it wasn’t readily available we substituted a mild feta. Looks like you also can make your own version of that, which we’ll also be adding to our list.
The only hard part about this dish was eating it! The tortilla (grilled instead of the traditional fried version) was quite hard to cut, so we ended up eating them with our hands. Apparently there is a fair amount of debate proper tostada-eating etiquette – see here for a helpful diagram. But the taste makes it worth the effort!
Give it a try, and let us know if you have any tips on how best to eat a tostada!
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 cups black beans (2 15-ounce cans)
- ¼ teaspoon kosher salt
- 2 teaspoons Mexican hot sauce (like Cholula)
- 1 teaspoon chili powder
- ¼ cup sour cream
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 lime
- 4 corn tortillas
- Roasted tomato salsa
- 3 ounces queso fresco (or feta cheese crumbles)
- Preheat a grill.
- Mince 2 cloves garlic. If using canned beans, drain and rinse the beans. In a sauce pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for about 45 seconds until lightly browned. Add 2 cups black beans, ¼ teaspoon kosher salt, 2 teaspoons hot sauce, and 1 teaspoon chili powder. Heat until the beans are warm, and then cover and keep warm.
- In a bowl, whisk together ¼ cup sour cream, ¼ teaspoon cumin, ¼ teaspoon kosher salt, and the zest of ½ lime.
- Brush 4 tortillas with a bit of olive oil and grill each side for about 3 to 4 minutes, until just blackened.
- On each tortilla, place black beans, roasted tomato salsa, cumin sour cream, and crumbles of queso fresco or feta. Garnish with the extra lime zest and a wedge of lime.