A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include: baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamed veggies, you’ve got an easy weeknight meal or fun quick fare to serve company. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Black Bean Tostadas
- 8 good-quality corn tortillas
- 1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
- 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,
- or 3 to 3 ½ cups cooked black beans
- Juice of ½ lime or lemon or more, to taste
- 1 to 2 small hot green chili peppers seeded and sliced, optional
- Salt and freshly ground pepper to taste
- 2 teaspoons ground cumin
- 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. Don't be afraid to let them get nice and crisp—that's better than ending up with a soggy tostada.
- Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes.
- Add the remaining ingredients (aside from the garnishes, of course) along with ¼ cup water and bring to a simmer. Using 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!).