Tostadas are very versatile and toppings can be adjusted easily based on what is readily available and how heavy or light of a meal is needed.
Using a food processor to chop the ingredients offers a quick single “pot” meal.
- Tortillas – I use small to medium size corn or corn+flour tortillas
- Beans – pinto beans, black beans, or refried beans will work
- seasoning: salt, pepper, cumin, turmeric, cinnamon
- Heat oven to 375ºF – cook tortillas until crisp, usually about 4-6 minutes for corn tortillas
- Place next five ingredients into a food processor and chop: 2c (or 1 can) pinto beans, 1 jalapeño (adjust to desired heat), 1/4 onion, 1 clove garlic, handful cilantro (about 1/8 of a bunch)
- Seasoning: 1/8 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin, 1/8 tsp turmeric, 1/8 tsp cinnamon
- Chop another 30 sec to allow to mix
- Allow tortillas to cook – this will allow them to crisp some more so they remain crisp once all toppings placed on it
- Spread salsa over the tortillas. Top with bean mix.
- Add additional toppings as desired (cheeze, olives, jalapeño slices, chopped tomato …)
- Bake for 8 minutes
- Add additional toppings and garnish (tomatoes, onions, cilantro, …)
TIPSCorn-based tortillas usually cook better and stay more crisp than flour tortillas.
Chopping the spices first prior to adding beans can ensure a more evenly chopped mixture.
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