Smashed Black Bean Tostadas

with Green Pepper, Pico de Gallo & Lime Crema

Allergens: Milk, Wheat, Soy

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Onion

    1 unit

  • Long Green Pepper

    1 unit

  • Grape Tomatoes

    4 ounce

  • Black Beans

    1 unit

  • Lime

    1 unit

  • Flour Tortillas

    6 units

  • Tex-Mex Paste

    1 unit

  • Southwest Spice Blend

    1 tablespoon

  • Cilantro

    ¼ ounce

  • Mexican Cheese Blend

    ½ cup

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice tomatoes. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans.

  • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

  • In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

2

  • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate.

3

  • Heat pan used for veggies over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 3-4 minutes.

  • Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4) until melted. (TIP: If mixture is too thick, stir in a splash of water.) Season with salt and pepper.

4

  • Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork.

  • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

5

  • Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese blend.

  • Return to top rack until cheese melts, 2-3 minutes.

6

  • Divide tostadas between plates. Top with pico de gallo, lime crema, and remaining cilantro. Serve with remaining lime wedges on the side.