Smoky Black bean tostadas with avocado slaw and pickled onion

5 from 1 vote

Smoky Black bean tostadas with avocado slaw and pickled onion

I love a good tostada and these black bean beauties have got it going on! You get bold, smoky and spicy from the chipotle black beans. Plus, the best of the best in toppings: pickled red onion, avocado slaw, and fresh Mexican cheese.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Mexican

Keyword: black beans, tostada

Servings: people

Calories: 535kcal

Author: Chef Sara Furcini

Ingredients

Avocado oil
8 corn tortillas homemade preferably or store bought
Salt to taste
¼ medium white onion diced
1 garlic clove minced
Chipotle chile in adobo sauce canned *1 chipotle chile from the can, roughly chopped plus 1 tablespoon adobo sauce
1 14- ounce can black beans
1 pinch dried Mexican oregano regular oregano or fresh minced oregano work, too
1 pinch anise seed
½ red onion very thinly sliced
3 limes
Jalapeno minced
1 ounce cilantro roughly chopped
Cotija cheese crumbled (optional)
1 tiny head green cabbage very thinly sliced (1 cup)
3 ripe avocados halved, seeded, and outside peels removed

Instructions

Pan-fry the tortillas until crispy. Heat a large skillet over medium heat. Add a tablespoon of oil and when it shimmers, add the tortilla in a single layer, cooking one at a time until golden brown. Flip the tortilla and repeat, about 1 minute per side. Transfer to a plate lined with paper towel and season with salt while hot. Note: For tostadas, you are aiming to cook the tortillas until they are crispy like a chip.
Make the beans. In the hot skillet, add the oil and chopped onion with a pinch of salt. Cook, stirring occasionally until the onions are slightly brown around the edges. Add the garlic and chipotle chiles. Stir then add the canned black beans, oregano, and anise seed. Leave to simmer. Note: While you can’t over-cook the beans, they can dry out so feel free to add water 1 tablespoon at a time to keep them moist.
Quick pickle the onion. In a small bowl, combine the red onion, the juice of 3 limes, and 3 pinches of salt. Massage for 10 seconds then set aside and watch as the color transforms. When they appear bright fuschia, they are ready (approximately 10 minutes).
Make slaw, garnish and serve. Slice 2 of the avocados thinly lengthwise for garnish, set aside. For the slaw, place one avocado in a bowl and mash with a fork. Pour the pickled onion liquid (reserve the onions for garnish) over the avocado. Add the cabbage and massage to create the slaw. Plate the slaw with a sprinkle of cotija. To plate the tostada: Place a layer of beans and garnish with jalapeno, cilantro, cotija, avocado slices, and pickled onion.

Video

Notes

Chipotle chiles are sold canned in adobo sauce. You can include some of the sauce in the beans, if you wish. It has a spicy, smoky flavor.

Nutrition