Best 5 5 Ingredient Black Bean Tostadas Recipes

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

BLACK BEANS AND RICE TOSTADAS

Steps:

• Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking Remove from heat. Let stand 5 minutes For each tostada shell, top with 1/3 cup rice mixture, ¼ cup chicken and assorted toppings, if desired Cooking tips: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro.

BLACK BEAN TOSTADAS

Steps:

• In a medium bowl, use a potato masher to coarsely mash together black beans, refried beans, cumin and chili powder. Spread mixture over tostada shells.
• Sprinkle with lettuce, tomatoes and cheese. Spoon sour cream on top and sprinkle with cilantro.

BLACK BEAN TOSTADA

Steps:

• Pour vegetable oil in a skillet to about 1/2 inch depth.
• Heat until the oil is hot.
• Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
• Drain the tortillas on paper towels and set aside.
• To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
• Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
• Add the tomatoes and orange juice.
• Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
• For the quacamole, slice the avocados in half.
• Remove the pits and scoop out the avocado flesh with a spoon.
• In a mixing bowl, mash the avocado until fairly smooth.
• Add the garlic, lemon juice, and salt to taste.
• Or use a food processor for a very smooth guacamole.
• To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
• Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
• While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
• Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
• Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.