Bean Recipe

TOSTADAS

1. 1

   Crisp the tostadas

   Preheat the oven to 400°F (200°C). Arrange the tostadas on a baking sheet in a single layer and bake 5-7 minutes until crisp and lightly browned.

2. 2

   Prepare pico de gallo and toppings

   In a mixing bowl, combine diced ripe tomatoes, finely diced red onion, and chopped cilantro. Squeeze the juice from the lime over the mixture and toss to combine. Set aside as the pico de gallo.

3. 3

   Sauté aromatics

   In a skillet, heat olive oil over medium heat. Add the red onion and garlic; cook until translucent and fragrant, about 3-4 minutes.

4. 4

   Flavor the beans and corn

   Stir in ground cumin, chili powder, and smoked paprika (optional). Add the black beans and corn kernels; simmer 5-7 minutes, mashing some beans with the back of a spoon for a thicker texture. Taste and adjust spices as desired.

5. 5

   Prepare toppings

   Slice the avocado. Crumble queso fresco or cotija. Have extra cilantro and optional sour cream for serving.

6. 6

   Assemble and serve

   Spread a generous layer of the warm bean mixture on each tostada. Top with pico de gallo, avocado slices, crumbled cheese, and a dollop of sour cream if using. Serve with lime wedges.