Tostadas
Rating
These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
Ingredients
- 1 Tbsp olive oil
- ½ white onion, diced
- 1 jalapeño, seeded and diced
- 1 1-oz. packet taco seasoning
- 2 15-oz. cans pinto beans, drained and rinsed
- 1 cup water
- 8 tostada shells
- ½ cup salsa
- 3 radishes, julienned
- ½ 14-oz. bag pre-chopped slaw mix
- ¼ cup sour cream
- 2 Tbsp chopped fresh cilantro
- 1 avocado, sliced
- 2 Tbsp crumbled queso fresco
Instructions
- Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
- Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about ½.
- Remove from the heat and mash the bean mixture together. Set aside.
- Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
- Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
- Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
- Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!
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