Tostadas with Refried Black Beans & Pickled Cabbage & Onion¶
 Serves |
 Total Time |
|---|---|
| 4 | 45 minutes |
Ingredients - Refried Black Beans¶
0.5 medium yellow onion
2 Tbsp olive oil- 0.25 tsp salt
1 tsp cumin
1 15.5-oz can black beans
1 cup water
0.25 tsp chipotle powder
Ingredients - Tostadas¶
8 corn tortillas- some olive oil
1 avocado- some cilantro
- some pickled cabbage and onion
Cookware¶
- 1 medium saucepan
- 1 potato masher or the back of a fork
- 1 baking sheet
Instructions¶
Step 1¶
For the beans, finely chop the yellow onion. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and salt and cook, stirring occasionally, for 5 to 6 minutes, until softened. Add the cumin and cook, stirring, for 30 seconds. Add the black beans, 1 cup water, and the chipotle powder. Reduce the heat to medium and simmer for 10 minutes. Use a potato masher or the back of a fork to mash the beans. Continue to simmer, stirring often, for 3 to 4 minutes, until the beans are thick.
Step 2¶
While the beans are simmering, preheat the oven to 400°F (200°C). Brush both sides of the tortillas with olive oil and place them in a single layer on a baking sheet. Bake for 5 to 10 minutes until crispy and golden brown.
Step 3¶
To assemble the tostadas, spread some of the refried black beans on each tostada shell. Top with pickled cabbage and onion, sliced avocado, and fresh cilantro.