My mom used to make bean tostadas growing up, I don’t really remember at all how she made them, I just remember being really excited to eat them!
If you live somewhere cold like I do and the tomatoes aren’t really great in the winter (or there just isn’t much local stuff to eat!) roasting them with a little lime juice and seasoning helps cook off some of the excess water and gives them nice flavor.
1 Tbsp Ginger, minced
2 Tbsp Tamari
2 Tbsp Fresh Lime Juice
½ tsp Dark Brown Sugar
1 Tbsp Canola or Rice Bran
1 cup Mixed Baby Tomatoes, halved
Whisk together ginger, tamari, lime juice, brown sugar and oil. Toss halved tomatoes in marinade. Lay tomatoes halved side up on a sheet tray. Drizzle with remaining marinade and bake for 10 minutes at 325 degrees.
1 cup canned Black Beans
1 cup canned Pinto Beans
1 cup canned Great Northern Beans
½ cup Yellow Onion, small diced
½ cup Poblano Pepper, small diced
½ Tbsp Dijon
½ Tbsp Honey
1 Tbsp Sriracha
3 Tbsp Lime Juice
1 Tbsp Tamari
Whisk together Dijon, honey, sriracha, lime juice and tamari. Set aside.
Heat a saute pan over medium heat. Add a small splash of oil and saute onions and peppers until just tender. Add beans and season with salt. Heat beans through and drizzle with half the dressing. Toss to coat.
1 c Masa Flour
2/3 cup Luke Warm Water
1/4 tsp salt
Mix ingredients together in a bowl, until a soft ball forms. Let the dough rest 3-5 minutes. Place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter. Fry in 325 degree oil, until golden.
While the chip is hot, season with salt.
To build tostada
1 cup Guacamole
1 recipe Roasted Tomatoes
1 recipe Mixed Beans
4 Masa Tostadas
1 cup shredded cabbage
¼ cup Cilantro
Remaining Lime Dressing from Beans
¼ cup Queso Fresco, crumbled
Spread avocado smash on each tostada. Top with ½ cup mixed beans and sprinkle with roasted tomatoes. Top each tostada with cabbage, cilantro and queso fresco. Drizzle with lime dressing!vvvvvvvvvv