Smoky Refried Bean Tostadas
This recipe is from Fine Cooking. I made them with store-bought tostadas. You can really make this to suit your taste; I sometimes add chicken, or you could add beef. The refried beans are very good, great for a snack, lunch, or light dinner.
This recipe is from Fine Cooking. I made them with store-bought tostadas. You can really make this to suit your taste; I sometimes add chicken, or you could add beef. The refried beans are very good, great for a snack, lunch, or light dinner.
- kosher salt
- 1 teaspoon ground cumin
- 1 medium onion finely diced
- 1/2 cup oil more if needed (vegetable or canola)
- corn tortilla
- 2 cans pinto beans rinsed and drained
- 2 tablespoons tabascoâ® brand chipotle pepper sauce (smoked)
- 1 cup feta crumbled (about 6 oz.)
- 3/4 cup tomatoes finely diced
- 1/2 cup red radish thinly sliced
- 1/2 cup cilantro leaf loosely packed
- Carbohydrate 21.6125285 g
- Cholesterol 33.375 mg
- Fat 117.349820310413 g
- Fiber 3.03684259344339 g
- Protein 8.062405 g
- Saturated Fat 19.7947428401922 g
- Serving Size 1 1 serving(s) (216g)
- Sodium 477.469025 mg
- Sugar 18.5756859065566 g
- Trans Fat 5.75718546489672 g
- Calories 1152 calories
Step-by-step
- Heat the oven to 200 degrees F (or heat a warming drawer if you have one).
- Line a baking sheet with paper towels.
- Heat 5 tablespoons of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it.
- Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side.
- As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet.
- Sprinkle each tortilla with a little salt while it's still hot.
- As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 tablespoon at a time.
- When all the tortillas are fried, keep them warm in the oven.
- Heat the remaining 2 tablespoons oil in a 12-inch skillet over medium-high heat.
- Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes.
- Stir in the cumin and cook until fragrant, about 30 seconds.
- Add the beans, 1 teaspoon salt, and 1 cup water.
- Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes.
- Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
- To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
My Simple Weeknight Delight: Smoky Refried Bean Tostadas
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Juggling work deadlines, school pick-ups, and endless to-do lists leaves little room for elaborate culinary creations. That's why I've embraced quick, flavorful recipes that don't compromise on taste. This recipe for Smoky Refried Bean Tostadas has become a weeknight staple in my household, a perfect balance of convenience and satisfying flavor.
The beauty of this recipe lies in its simplicity. It doesn't require a lengthy grocery list or hours spent in the kitchen. The base is made of readily available ingredients: canned pinto beans, corn tortillas, and a few pantry staples like cumin and chipotle Tabasco sauce. The smoky flavor from the chipotle pepper brings a surprising depth that elevates this simple dish to something truly special. I often buy pre-made tortillas to save time, but making them from scratch adds a nice personal touch if you have the time. The assembly is equally straightforward: fry the tortillas to a crispy perfection, mash the beans, and then layer the goodness onto the warm tortillas. The addition of feta cheese, diced tomatoes, and fresh cilantro adds a refreshing zing, balancing the richness of the refried beans.
What sets these tostadas apart is the flexibility. On a busy night, they are perfect as they are – a complete and satisfying meal in themselves. But for a more substantial dish, the addition of grilled chicken or seasoned ground beef makes them a heartier dinner option. I've been known to add a dollop of sour cream or guacamole for extra creaminess. It's a versatile recipe that adapts to my ever-changing needs and family preferences. The leftover refried beans are also great as a quick snack the next day, perhaps spread on crackers or used as a filling for a burrito. It's a recipe that truly embodies the spirit of efficient cooking without sacrificing deliciousness.
The best part? My kids love them! Getting my children to eat their vegetables has always been a challenge. However, the vibrant colors of the tomatoes and radishes, combined with the creamy refried beans and the satisfying crunch of the tortillas, makes this a meal they enthusiastically devour. The chipotle pepper adds a subtle kick of heat, adding an exciting layer to the familiar taste of beans. This has become a family favorite, a quick and easy dinner solution that always leaves everyone happy and satisfied.
Beyond the ease and deliciousness, this recipe provides a great opportunity to teach my children some basic cooking skills. They can help with tasks like dicing the tomatoes and radishes, or even assisting with the careful frying of the tortillas. It's a simple but meaningful way to incorporate them into the cooking process, instilling a love for food and creating lasting memories in the kitchen. More than just a meal, these tostadas represent a connection to family, a reflection of efficiency, and a celebration of flavors that are both simple and profound.
In short, these Smoky Refried Bean Tostadas are more than just a recipe; they are a testament to the power of simple, flavorful food that brings joy and satisfaction to even the busiest of lives.
