Description
Naturally vegetarian and gluten-free, these hearty black bean tostadas are a simple weeknight dinner you can make in no time.
Ingredients
Scale
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 cups black beans (canned or cooked black beans)
- 1/4 teaspoon kosher salt
- 2 teaspoons Mexican hot sauce (like Cholula)
- 1 teaspoon chili powder
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1 lime
- 4 corn tortillas
- Roasted tomato salsa
- 3 ounces queso fresco (or feta cheese crumbles)
Instructions
- 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, 1/4 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 1/4 cup sour cream, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and the zest of 1/2 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.
Notes
Adapted from The Food Channel
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
Keywords: bean tostada, black bean tostadas, how to make tostadas, homemade tostadas