A Southwestern Supper/ Everyday Meals/ Vegan Recipes

Potato and Bean Tostadas with Avocado-Green Onion Salsa

Corn tortillas recipe

I’ve loved tostadas since my West Texas youth, when I would get them at Tex-Mex restaurants anytime I wasn’t ordering enchiladas. At home, they may seem a little fussy to make for a single serving, but you can speed things up by using ingredients that you’ve already cooked: the beans, of course, but even potatoes you’ve preboiled (or roasted) in bigger batches. You can also buy  tostadas or fry up a dozen tortillas at a time, keeping them in an airtight container for a few days and breaking up some into soups or onto salads if, unlike me, you don’t want tostadas multiple days in a row. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan© 2013. Published by Ten Speed Press, an imprint of Random House LLC.

  • 1 small (5-ounce) potato, scrubbed but not peeled, cut into 1-inch cubes
  • 1/2 avocado, cut into 1/2 -inch cubes
  • 2 green onions, trimmed and thinly sliced
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon agave nectar
  • 1/2 jalapeño, stemmed, seeded, and chopped
  • 2 tablespoons chopped cilantro leaves
  • Sea salt
  • 2 tablespoons unsalted shelled pumpkin seeds
  • Vegetable oil
  • 2 or 3 (6-inch) corn tortillas
  • 1/2 teaspoon smoked paprika
  • Pinch of ground  cayenne pepper (optional)
  • 1/2 cup room temperature pinto or black beans, homemade or canned, drained and rinsed

Bring a medium saucepan of salted water to a simmer and add the potato. Cook until barely tender, 6 to 8 minutes, then drain.

While the potato is boiling, combine the avocado in a small bowl with the green onion, lime juice, honey, jalapeño, and cilantro. Taste and add salt as needed.

Sprinkle the pumpkin seeds into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the pumpkin seeds get golden brown in spots, turn fragrant, and start to pop, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Into a large skillet, pour oil to a depth of 1/4 inch and set over medium heat. When the oil starts to shimmer, add the tortillas in a single layer, being careful not to crowd them and working in batches if needed, and pan-fry them on both sides until golden brown and crisp. Use tongs or a slotted spatula to transfer them to a paper towel–lined plate to drain.

Increase the heat to medium-high and add the boiled potato cubes. Fry them until golden brown and crisp on two sides, then use a slotted spoon to transfer them to another paper towel–lined plate to drain. While the potatoes are still hot, sprinkle them with a little salt and with the smoked paprika and cayenne.

Lay the tostadas out onto a plate. Divide the beans and potatoes among the tostadas. Top with the avocado salsa, sprinkle with the pumpkin seeds, and eat with your hands.

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