Equipment
* optional
Ingredients
Tostada Shells
- 4 corn tortillas, 15cm diameter
- 10 ml vegetable oil
- 2 g fine sea salt
Spiced Refried Black Beans
- 15 ml olive oil
- 50 g white onion, finely diced
- 6 g garlic, minced
- 2 g ground cumin
- 400 g canned black beans, rinsed and drained
- 60 ml vegetable broth
Toppings
- 150 g hass avocado, sliced
- 15 ml lime juice, freshly squeezed
- 40 g pickled red onions, drained
- 20 g pickled jalapeños, sliced
- 50 g queso fresco, crumbled
- 5 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a large baking sheet with parchment paper to prevent the tortillas from sticking.
Brush the corn tortillas lightly with vegetable oil on both sides using a pastry brush. Arrange them in a single layer on the prepared baking sheet and sprinkle evenly with fine sea salt.
Bake the tortillas for 5 minutes at 200°C/400°F. Carefully flip each tortilla and bake for an additional 5 to 7 minutes, until they are golden brown and fully rigid.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the finely diced white onion and cook until softened, about 4 minutes. Stir in the minced garlic and ground cumin, cooking for 1 additional minute until fragrant.
Add the rinsed black beans and vegetable broth to the skillet. Reduce heat to medium-low and simmer, actively mashing the beans with a wooden spoon or potato masher for 5 minutes until the mixture forms a thick, spreadable paste.
Chop the avocado into even slices. Toss the slices gently in a small bowl with the freshly squeezed lime juice to season them and prevent browning.
Assemble the tostadas by spreading a generous, even layer of the warm mashed black beans across the surface of each crispy baked tortilla shell.
Garnish each tostada with the lime-tossed avocado slices, drained pickled red onions, sliced pickled jalapeños, crumbled queso fresco, and fresh cilantro. Serve immediately.
Chef's Notes
- Baking corn tortillas instead of frying them yields a surprisingly robust crunch without the greasy finish or heavy calorie load, perfect for sturdy tostadas.
- Mashing half the black beans while leaving the rest whole creates a superior textural contrast in the refried bean base compared to a perfectly smooth puree.
- Tossing the avocado slices in fresh lime juice not only prevents oxidation but also adds a necessary hit of acid that cuts through the richness of the beans and cheese.
- If your tortillas are exceptionally fresh and moist, you may need to extend the baking time by 2-3 minutes to achieve the proper snap.
Storage
Refrigerator: 3 days — Store toppings, beans, and shells in separate airtight containers; assembled tostadas will become irreparably soggy.
Freezer: 1 month — Only the black beans freeze well. Shells and fresh toppings should not be frozen.
Reheating: Reheat beans in a skillet or microwave until hot. Warm leftover shells in a 180C oven for 3 minutes to recrisp.
