Author Notes: This is an authentically Mexican, bean tostada, that carefully allows each ingredient to play a role to bring out amazing flavor. —Adriana Guillen
Makes: 4 tostadas
Ingredients
Ingredients for refried beans
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1
cup Mayocoba beans (or white bean of choice)
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1/2
Jalapeño, cut longways
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1/8th
White Onion, roughly sliced
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1
teaspoon Cumin, freshly ground
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1
teaspoon Black Pepper, freshly ground
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3
tablespoons Corn Oil
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Sea Salt to taste
Tostadas
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1
cup Mayocoba Beans, that we just made
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1
Avocado
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4
tablespoons Queso Fresco, crumbled
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1/2
cup Red Onions, thinly sliced
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1
Vine Ripe Tomato, sliced
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1
Lime
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3
tablespoons Lime Mayo
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4
Tostada Shells (thin ones work best)
Directions
Ingredients for refried beans
- – Heat the corn oil in a pan under medium heat.
- – Add the jalapeño and the onion into the oil and fry for about 2 minutes.
- – Remove oil from heat and allow to cool down for about 1 minute.
- – Introduce the beans into the oil, with about 1/3 cup of cooking liquid. Cook under low heat for about 10 minutes.
- – Add the cumin, black pepper, and salt to taste.
- – Mash the beans to a desired consistency. I like to keep them a little chunky
Tostadas
- – While your beans are cooking combine the sliced onions and tomatoes in a small bowl. Add the juice of the lime and a sprinkle of sea salt. Put aside.
- – Take a tostada shell and add a thin layer of lime mayo.
- – Add a spoonful of refried beans and spread all over the tostada.
- – Now add slices of avocado and sprinkle a bit of sea salt on each slice.
- – Layer slices of tomato and onions.
- – Lastly, sprinkle the crumbled Queso Fresco.
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