Tostada Recipe
G crisp tortillas, black beans, Chihuahua cheese, roasted corn salsa, mixed greens, honey-lime vinaigrette, Mexican crema
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Ingredients
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Tortillas
Black Beans
Toppings
Honey-Lime Vinaigrette
Method
Preparing the Tortillas
- 1
Fry the Tortillas
In a large skillet, heat a thin layer of oil over medium-high heat. Once hot, add the corn tortillas one at a time, frying each side until they are golden and crispy, about 1-2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Preparing the Black Beans
- 2
Heat the Black Beans
In a saucepan, combine the canned black beans (drained and rinsed) with ground cumin and salt. Heat over medium-low heat until warmed through, about 5-7 minutes. Mash slightly with a fork to create a creamy texture if desired.
Making the Honey-Lime Vinaigrette
- 3
Whisk the Vinaigrette
In a small bowl, whisk together honey, fresh lime juice, olive oil, and salt until well combined and emulsified.
Assembling the Tostadas
- 4
Build the Tostadas
On each crispy tortilla, spread a generous layer of the warmed black beans. Top with shredded Chihuahua cheese, followed by a scoop of roasted corn salsa. Add a handful of mixed greens on top and drizzle with honey-lime vinaigrette. Finish with a drizzle of Mexican crema.