Cilantro Topped Cheddar Tostados Recipe
Mashed black beans, ground beef, cheddar cheese, chopped Romaine, Roma tomatoes & cilantro, served with Jasmine rice & black beans
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Ingredients
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Tostado Base
Mashed Black Beans
Seasoned Ground Beef
Toppings
Sides - Jasmine Rice & Black Beans
Method
Tostado Base
- 1
Crisp tostada shells
Preheat the oven to 375°F (190°C). Brush each side of the tostada shells or corn tortillas with a thin layer of vegetable oil and sprinkle with 1/2 tsp salt distributed across shells. Arrange in a single layer on a baking sheet and bake for 8–10 minutes, flipping once, until golden and crisp. Alternatively, shallow fry tortillas in 1/4" oil over medium heat 1–2 minutes per side until crisp; drain on paper towels.
Mashed Black Beans
- 2
Prepare mashed beans
Place the drained and rinsed black beans in a medium bowl. Add 1 tsp olive oil, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1 tbsp lime juice and 1/2 tsp salt. Mash with a fork or potato masher until mostly smooth with some texture (about 1–2 minutes). Taste and adjust seasoning. Keep warm or cover until assembly.
Seasoned Ground Beef
- 3
Cook beef
Heat a large skillet over medium-high heat. Add the ground beef and break up with a spatula. Cook 4–5 minutes until it starts to brown. Add the diced onion and continue to cook 3–4 minutes until onion softens and beef is fully browned. Drain excess fat if needed, leaving about 1 tsp in the pan.
- 4
Season beef
Reduce heat to medium. Add the minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, 1/4 tsp black pepper and 1 tbsp tomato paste. Stir to combine and cook 1 minute to bloom spices. Pour in 1/4 cup beef broth or water, stir, and simmer 2–3 minutes until mixture is saucy but not soupy. Remove from heat and keep warm.
Toppings & Assembly
- 5
- 6
Assemble tostados
Place the warm tostada shells on a large platter. Spread ~2–3 tbsp of the mashed black beans onto each shell as a base. Top each with about 2–3 tbsp of the seasoned ground beef. Sprinkle 1/4 cup shredded cheddar over the hot beef so it melts slightly. Add a small handful (about 2 tbsp) of chopped Romaine and a spoonful (about 1–2 tbsp) of diced Roma tomato. Finish each tostado with a generous sprinkle (about 1 tbsp) of chopped cilantro and, if using, a pinch of chopped jalapeño. Serve immediately with lime wedges to squeeze over the top.
Sides - Jasmine Rice & Black Beans
- 7
Cook rice
Combine 1 cup rinsed jasmine rice, 1 1/4 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit 5 minutes covered, then fluff with a fork.
- 8
Season side beans
In a small bowl, toss 1 cup drained black beans with 1 tsp olive oil, 1/4 tsp garlic powder and 1 tsp lime juice. Warm gently in the microwave 30–45 seconds or in a small saucepan over low heat until heated through. Taste and add a pinch of salt if needed.
- 9
Plate the sides
Serve 1/2 cup cooked jasmine rice and 1/2 cup seasoned black beans per person alongside the tostados.