Refried Black Bean Tostadas
Yield 8 Tostadas
Crunchy, creamy, and oh-so-filling, these vegetarian tostadas are a festive, fun, and colorful idea for dinner. The crunchy base comes curtesy of Nixta heirloom corn tortillas, made by hand in Minneapolis.
Ingredients
- 1 Tablespoon olive oil + more for brushing tostadas
- 1 bunch green onions, sliced, separated into green and white parts
- ½ bunch cilantro, stems finely chopped, leaves for topping
- 1 garlic clove, minced
- 2 cans refried beans
- 8 Nixta heirloom corn tortillas
- 1 cup CannonBelles queso fresco, crumbled
- 2 radishes, thinly sliced
- Tia Lupita salsa macha: chilis, peanuts, pepitas variety
- Guacamole, to taste
Instructions
Preheat oven to 450°. In a medium-sized skillet, heat the olive oil until shimmering. Add the whites of the green onions and cilantro stems and sauté until soft, about 4-5 minutes; add the garlic and cook another 30 seconds. Add the refried beans to the pan and about ¼ cup water to loosen, then simmer until hot.
Brush the tortillas on both sides with olive oil. Lay them flat on the baking sheet. Bake for 6-7 minutes, then flip and bake for another 4 minutes or so, watching closely until the tortillas are just golden and crisp.
Place ½ cup of beans on each tostada, top with queso fresco, cilantro, green onion tops, radish, about two teaspoons of Tia Lupita, and a dollop of guacamole.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/refried-black-bean-tostadas/