- Prep: –
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- Serving: 4
A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments are: a grain salad or grain dish; baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/ a green veggie, you’ve got an easy weeknight meal or fun quick fare to serve company.
Recipe by Nava Atlas at VegKitchen; Photo by Evan Atlas.
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 medium onion (or two shallots), finely chopped
- 2 to 4 cloves garlic, minced
- Two 15-to 16-ounce cans black beans, drained and rinsed
- Juice of 1/2 lime or lemon, or more, to taste
- 2 scallions, thinly sliced
- 1 to 2 small hot green chili peppers, seeded and sliced (optional)
- Salt and freshly ground pepper to taste
- 2 teaspoons ground cumin
- Shredded lettuce, as needed
- Plenty of chunky salsa, mild to hot, as preferred
- Sour cream
- To toast the tortillas in the oven, preheat the oven to 375 degrees F. Spread the tortillas on a baking sheet. Bake for 10 minutes, or until crisp and dry and just starting to be touched with golden brown spots. Remove them from the oven and place on a serving platter.
- To toast the tortillas on a stovetop: Heat a large skillet. Toast the tortillas over medium heat (two or three at a time, depending on the size of the skillet) for about 5 minutes or so on each side, until crisp and touched with golden brown spots.
- Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes. Add the remaining topping ingredients, plus 1/4 cup water, and bring to a simmer. With a potato masher, mash some of the beans so that the liquid becomes thick and saucy.
- Place the shredded lettuce, sour cream, and salsa in separate serving bowls and let everyone assemble their tostadas as follows: A layer of shredded lettuce; the black bean mixture; salsa; and sour cream. Pick up the tostadas and eat out of hand (with plenty of napkins!).