Tostadas With Smashed Black Beans
Refried heirloom vaquero beans add a special touch to these tostadas, but black beans work, too. I have always had a weakness for black bean tostadas. These are not unlike Oaxacan tlayudas, though this recipe doesn’t call for that dish’s signature extra-large corn tortillas. I used luxurious black and white vaqueros from Rancho Gordo for these, but black beans will also work well. Cook them yourself (don’t use canned), because you’ll need the delicious broth. I don’t refry them for as long as I normally would because I like them moist, and vaqueros are starchier than black beans.
Refried heirloom vaquero beans add a special touch to these tostadas, but black beans work, too. I have always had a weakness for black bean tostadas. These are not unlike Oaxacan tlayudas, though this recipe doesn’t call for that dish’s signature extra-large corn tortillas. I used luxurious black and white vaqueros from Rancho Gordo for these, but black beans will also work well. Cook them yourself (don’t use canned), because you’ll need the delicious broth. I don’t refry them for as long as I normally would because I like them moist, and vaqueros are starchier than black beans.
- 8 corn tortillas
- 1 tablespoon grape seed oil or canola oil
- 2 teaspoons cumin seeds ground
- 4 cups simmered black beans or vaquero beans with liquid
- 3/4 pound ripe tomatoes finely chopped
- 1 to 2 serrano or jalapeã±o chiles (to taste) minced
- 2 slices red or white onion finely chopped and soaked for 5 minutes in water to cover, then drained, rinsed, and drained on paper towels
- 1/4 cup chopped cilantro (more to taste)
- 1 teaspoon fresh lime juice (optional)
- 1 small ripe hass avocado cut in small dice
- Carbohydrate 115.09881567441 g
- Cholesterol 0 mg
- Fat 7.95518855319271 g
- Fiber 18.6143319186113 g
- Protein 16.4741096405547 g
- Saturated Fat 1.17137439757543 g
- Serving Size 1 1 recipe (568g)
- Sodium 124.529713861366 mg
- Sugar 96.4844837557985 g
- Trans Fat 0.974592680672778 g
- Calories 565 calories
Step-by-step
- Heat oil over medium heat in a large, heavy pan (I use a heavy nonstick pan for this) and add cumin. When it is sizzling, add beans with their liquid and turn up heat to medium-high. Cook beans, mashing with the back of your spoon and stirring often, until they are thick but still fairly moist, about 10 to 15 minutes. Remove from heat. Every so often a layer of thick broth should begin to stick to the pan. Stir that into the beans – it has a lot of flavor. The smashed beans will continue to dry even after you remove from the heat.
- Toast the tortillas. For really crisp tortillas, heat one at a time (2 if you have a large enough microwave to fit 2 without the tortillas overlapping) in a microwave for 1 minute on full power. Flip tortilla over and microwave for 30 seconds to a minute more on full power, until crisp. You can also toast them in a dry pan or directly over the flame, but this will not crisp the tortillas, it will just char them.
- In a medium bowl, combine tomatoes, chiles, onion, and cilantro. Season to taste with salt. Stir in lime juice and the avocado. Let sit for 15 to 30 minutes for the best flavor.
- Spread about 1/2 cup of the refried beans over each tortilla. Top with a generous spoonful of salsa. Place a handful of shredded lettuce or cabbage on top and if desired a little more salsa on the lettuce. Sprinkle on some white cheese, and serve.
My Love Affair with Black Bean Tostadas
For as long as I can remember, I've had an undeniable craving for black bean tostadas. There's something about the simple yet satisfying combination of warm, slightly crispy tortillas, creamy mashed beans, and vibrant toppings that just hits the spot. It’s a flavor profile that's both comforting and exciting, a testament to the magic of humble ingredients elevated by a touch of creativity.
This recipe, featuring smashed black beans (or the luxurious Vaquero beans if you're feeling fancy!), is a testament to that love. It's not just about the taste; it's about the process, the feel of the warm tortilla in your hand, the satisfying crunch, and the explosion of flavors in your mouth. Each bite is a small adventure, a journey through textures and tastes that leave you wanting more. I find myself making these tostadas whenever I need a quick, satisfying, and incredibly flavorful meal. They're perfect for a weeknight dinner, a casual lunch, or even a light supper with friends.
What sets these tostadas apart, in my opinion, is the method of cooking the beans. Forget canned beans – the heart of this dish lies in the slow cooking and careful mashing of freshly simmered beans. The process releases a delicious broth, which is then stirred back into the beans, adding depth and richness to the final product. It's this attention to detail that elevates these tostadas from ordinary to extraordinary. And the best part? It's surprisingly easy to make.
The topping options are as limitless as your imagination. While I love the classic combination of fresh tomatoes, onions, cilantro, and a touch of lime, the beauty of these tostadas lies in their adaptability. Feel free to experiment with different salsas, cheeses, or even add a sprinkle of your favorite spices. This recipe is a blank canvas, ready for your personal culinary touch. Perhaps you'll add a dollop of sour cream, a drizzle of your favorite hot sauce, or a sprinkle of crumbled cotija cheese—the possibilities are endless.
Beyond the delicious taste, these tostadas hold a special place in my heart because they are so incredibly versatile. They’re easily adaptable for various dietary needs and preferences. For a vegetarian option, skip the cheese. Looking for a spicier kick? Increase the amount of chili peppers. Need a gluten-free version? Ensure your tortillas are certified gluten-free. The adaptability of this recipe is what makes it a staple in my kitchen. It's a dish that can change to suit my mood and circumstances.
Ultimately, this recipe is more than just a collection of ingredients and instructions; it’s a testament to the joy of simple cooking and the satisfaction of creating something delicious and nourishing from scratch. The warmth of the tortillas, the creamy texture of the beans, and the burst of fresh flavors create a symphony of textures and tastes that will leave you feeling satisfied and content. And the best thing is you don't need extensive culinary skills or expensive ingredients to make this culinary magic happen! It's all about the simple pleasure of creating something delicious, something comforting and utterly delectable. So gather your ingredients, put on some music, and let's get cooking. You won't regret it!
