Crispy Tostadas with Homemade Refried Beans & Pico de Gallo
By passing on the deep frying of the tortillas and making your own “refried” beans, you have a healthy alternative to the traditional fat-laden Mexican Tostada dish.
INGREDIENTS
- 8 Corn Tortillas
- 2 avocados, sliced
- olive oil
FOR THE REFRIED BEANS
- 1 15 oz can black beans, drained and rinses (save bean juice and set aside)
- 1/2 green pepper, small diced
- 1/2 red red pepper, small diced*
- 1/2 small red onion, small diced
- 1 clove garlic, minced
- 1 tsp jalapeno, small diced (or more if you like it spicy)
- 1/4 tsp salt
- 3/4 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp pepper
FOR THE PICO DE GALLO
- 3 large tomatoes
- 1/2 cup onion, small diced
- small handful of cilantro, chopped
- 1 clove garlic, minced
- Juice of half a lime, or a whole lime depending on how juicy it is
- 1/4 tsp salt, plus a pinch more if needed
- 1/8 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp cumin
Instructions
Here are your instructions
Preheat the oven to 350 degrees F.
Brush both sides of the corn tortillas with a small amount of olive oil and place onto a large sheet pan. Place in the oven and bake for about ten minutes, until they are crispy. Flipping halfway. Set aside.
While tortillas are in the oven, in a small bowl, add all pico de gallo ingredients and mix together. Place in the refrigerator until ready to use.
Make the refried beans--heat a large pan over medium heat and add 1 teaspoon of olive oil.
Then add diced peppers, onion, and garlic. Cook for about 5 minutes until tender. Then add the black beans and spices. Cook for another 2-3 minutes.
Carefully pour mixture into a food processor or blender and puree on medium speed. Slowly add in the reserved black bean juice, a little at a time, until the refried beans reach desired consistency.
Place refried beans back into the pan for a few minutes until heated through.
Assemble the tostadas, spread a few tablespoons of refried beans onto each tortilla and then top with avocado slices and pico de gallo.
Enjoy!
