Bean Tostadas, Rice, Beans Recipe
Make Bean Tostadas, Rice, Beans Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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COMBINATION PLATES
Method
COMBINATION PLATES
- 1
Rice
Rinse 1 cup of white rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- 2
Beans
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and minced garlic; sauté until translucent, about 3-4 minutes. Stir in 1 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add 2 cups cooked black beans and 0.5 cup pico de gallo. Simmer 5-7 minutes, mashing slightly with the back of a spoon to create a chunky, creamy texture.
- 3
Crisp tostadas
Preheat the oven to 350°F (175°C). Arrange the 8 corn tostadas on a baking sheet in a single layer. Bake for 5-7 minutes until crisp and lightly golden; remove and set aside.
- 4
Assemble
To each tostada, spoon a generous layer of the warm bean mixture. Add a portion of rice on the side. Top with shredded lettuce, pico de gallo, and slices of avocado. Sprinkle with shredded cheese if using. Finish with a squeeze of lime and serve with lime wedges on the side.
