Pinto Bean Tostadas Recipes

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW

Steps:

• Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
• Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
• Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
• Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
• Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

PINTO BEAN TOSTADAS

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

EASY BEAN TOSTADAS

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Place the pinto beans in a bowl, add the salsa and mash with a fork until well combined.
• Place tortillas on a baking sheet, and place in oven for five minutes, until slightly crispy. Remove from oven and divide bean-salsa mixture among the tortillas. Top with cheese, and return to the oven until beans are heated and cheese is melted, about five minutes.
• Serve immediately.
• Photo credit: PhotoKitchen.net

PINTO BEAN AND POTATO TOSTADAS

Steps:

• Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
• As potatoes cook, warm pinto beans in a small saucepan over low heat.
• Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
• To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.

BEAN TOSTADAS

Steps:

• Preheat the oven to 425°F. In a small skillet, heat 1/2 inch of oil over medium-high heat until very hot. A small bit of tortilla will sizzle when the oil is ready.
• Fry the tortillas until stiff. Place the tortillas on a rimmed baking sheet and bake until brown and crunchy, 5 to 7 minutes.
• Preheat the oven to package directions. Lay the tostada shells out on a baking sheet.
• Warm the shells in the oven, according to package instructions.
• Warm the refried beans in a saucepan until bubbly.
• Spread the beans over the crisp tortilla shells. Top with the cheese, lettuce, tomatoes, sour cream, and other toppings.

SKINNY SLOW COOKER CHICKEN AND PINTO BEAN TOSTADAS RECIPE

Steps:

• Ideal slow cooker size: 3-1/2- to 4-Quart.
• Spray a 3-1/2 - to 4-quart slow cooker with cooking spray. Add chicken.
• In a small bowl, mix together the salsa, water and taco seasoning until it's well blended and then pour over the chicken.
• Cover and cook on LOW until chicken is tender enough to shred, about 6 to 8 hours.
• Remove chicken from slow cooker and place it on a cutting board. Using 2 forks, pull the meat into shreds.
• Return the shredded chicken to the juices in the slow cooker. Stir in the beans. Increase heat setting to HIGH. Cover and cook 15-20 minutes longer, or until thoroughly heated.
• Evenly spoon chicken mixture over each tostada shell. Top with lettuce, tomato, 1 tablespoon sour cream and 1 tablespoon guacamole.

PINTO BEAN AND COUSCOUS TOSTADAS

Steps:

• In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil.
• Reduce heat and simmer uncovered for 5 minutes.
• Stir in salsa and couscous. Remove from heat.
• Cover and let sit for 5 minutes.
• Serve bean-couscous mixture on tostada shells and top with cheese.
• If desired, serve with sour cream, lettuce, and/ or additional salsa.

SPICY PINTO BEAN VEGAN TOSTADAS RECIPE

Steps:

• Preheat your oven to 400F degrees. Spray both sides of each tortilla with cooking spray and bake for 5 minutes. Flip the tortillas over and bake 5 minutes more, until crispy. Set aside.
• Meanwhile, warm the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Then add the pinto beans, chili powder, cumin, and salt. Turn the heat to low and use a spatula or fork to mash up the beans slightly. Add a tablespoon or two of water to help the beans soften and mash. Cook for 3 or 4 minutes, until heated through. Transfer the pinto beans to a bowl.
• To make the spicy vegan queso, combine the Sriracha Cheddar Cheeze Spread, jalapeño, almond milk, and salt in a blender. Blend until completely smooth.
• To assemble the tostadas, spread some of the pinto bean mixture onto each baked tortilla. Top with diced tomatoes, corn, and avocado. Drizzle with the spicy vegan queso and serve.

BEAN TOSTADAS

Steps:

• Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.