Spicy Black Bean and Guacamole Tostadas
Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole.
- 6-8 corn tortillas
- 1/2 cup cheese
- cilantro (for garnish)
- hot sauce
For the Black Bean Puree:
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly cracked black pepper
- splash of water
For the Guacamole:
- 1 avocado
- 1 lime
- 2-3 tablespoons finely chopped onion
- 1/4 teaspoon salt (plus more to taste)
For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you.
Add a thin sheen of oil to a skillet over medium heat. Add a layer of beans and cheese to each tortilla and cook them in the skillet for 1-2 minutes or until they have brown spots on the underside.
Top with guacamole, cilantro, hot sauce, and any other toppings you want. Serve immediately.
I like to use as little oil as possible so sometimes it can be easiest to add a small drop of oil to the skillet and then rub the tortilla in the oil before adding the beans and cheese.
Alternatively, you could bake your own tostada shells.