Blue corn tostadas with a black bean paste, olive-oil-sautéed mushrooms, cactus, chalets and garlic. Topped with a chipotle salsa and cilantro.

Rinse 1 cup of dried black beans and soak them overnight. Drain and transfer to a pot. Add enough water to cover the beans by 2 inches. Bring to a boil, reduce heat to low, and simmer for about 1.5 to 2 hours or until beans are tender. Drain, reserving a bit of the cooking liquid.

Cook the black beans

In a blender or food processor, combine the cooked beans with a small amount of the reserved cooking liquid until a thick paste forms. Season with salt to taste. Set aside.

Blend into a paste

Clean and slice 2 cups of mushrooms. Heat 2 tablespoons of olive oil in a pan over medium heat. Add mushrooms and cook until browned and tender, about 8-10 minutes. Season with salt. Remove from pan and set aside.

Sauté mushrooms

Dice 1 cup of cleaned cactus paddles and mince 2 cloves of garlic. In the same pan, add a little more olive oil if needed and sauté the cactus for 5-6 minutes until tender and the slime has reduced. Add the garlic and cook for another 1-2 minutes. Remove from heat and set aside.

Sauté cactus and garlic

Thinly slice 2 shallots. In the same pan, sauté shallots over medium-low heat for 5 minutes until they are soft and just golden. Combine with sautéed cactus and garlic.

Add chalets (shallots)

In a blender, combine 2 chipotle peppers in adobo, 1 roasted tomato, 1 clove of garlic, and salt to taste. Blend until smooth. Add a bit of water if needed to reach drizzling consistency.

Blend the salsa

On a baking sheet or skillet, lightly toast 6-8 blue corn tostadas until crisp and warmed through.

Prepare the tostadas

Spread a generous layer of black bean paste on each tostada. Top with the sautéed mushroom mixture, followed by the cactus, garlic, and chalet mix.

Assemble each tostada

Drizzle each tostada with chipotle salsa and garnish with fresh cilantro leaves. Serve immediately.

Garnish and serve

Olive oil

Garlic

Cilantro

Blue corn tortillas

Black beans, cooked

Water or bean broth

Mushrooms, sliced

Cactus paddles, cleaned and diced

Shallots, sliced

Chipotle peppers in adobo

Tomatoes, roasted

Onion, chopped

Salt

Hongadas

Make Hongadas Recipe in just 30m. Blue corn tostadas with a black bean paste, olive-oil-sautéed mushrooms, cactus, chalets and garlic. Topped with a chipotle salsa and cilantro.

Hongadas Recipe

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