Pinto Bean Tostadas
A little lemon juice makes everything taste better. ~Virginia Sanborn Burleigh
Whole grain corn tostadas piled high with mashed and spiced pinto beans, chopped sweet tomatoes, chunky avocado pieces seasoned with tangy fresh lemon juice and salt, red onion, and a sprinkling of diced fresh aromatic green cilantro make for an easy and delicious meal. From start to finish, the tostadas take about 15-20 minutes to make. Serve as a lunch or dinner entrée or with extra toppings on the side, with a cup of soup, or with rice.
The recipe below makes 6 tostadas which is enough for 2-3 people but can easily be doubled to feed a larger crowd.
- 2 15-ounce cans or pouches of “ready to eat” pinto beans, drained and rinsed (I use Eden or Fig Food Company)
- 2 teaspoons of diced chipotle in adobo sauce*
- 1 tablespoon of water (if using canned beans)**
- 10 ounces of tiny sweet tomatoes (I use a 10 ounce bag of Trader Joe’s Heavenly Villagio Marzano)
- 2 Haas avocados, chopped
- Juice of 1/2 lemon
- 1/4 cup of diced red onion
- 1/4 cup of chopped fresh cilantro leaves
- 6 6-inch crunchy tostadas (Guerrero, Charras) or soft sprouted corn tortillas (Food for Life makes soft sprouted corn tortillas that can be sprayed with a touch of olive oil and baked to harden – see recipe directions below)
Preheat the oven to 350 degrees.
Place the rinsed pinto beans into a food processor equipped with the chopping blade. Add the diced chipotle in adobo sauce and the water and turn on until the beans are mashed and look like refried beans. Set aside.
Chop the tiny sweet tomatoes into small pieces and blend with the chopped red onion and fresh cilantro leaves. Set aside.
Cut the avocados into bite sized pieces and toss with the fresh lemon juice and sprinkle with salt. Add the avocado pieces to the tomato mixture and gently stir to blend.
If using already prepared crunchy tostadas: Place the 6 corn tostadas on a large baking sheet and place in the oven for about 2 minutes until sizzling. Remove from the oven and place 1 or 2 tortillas on each plate.
If using soft corn tortillas: Spray the tortillas with a very light coat of olive oil and place on a baking sheet. Sprinkle with sea salt (optional) and bake for 4 minutes and then turn over and bake for another 4 minutes until crunchy. Remove form the oven and place 1 or 2 tortillas on each plate.
Using a large spoon, spread the mashed pinto bean mixture across the tostado. Top with the tomato/avocado mixture and serve immediately. Additional toppings may include chopped lettuce, shredded cheese, sour cream, diced marinated cucumbers, and chopped multi-colored peppers.* Cans of Chipotles in Adobo Sauce are available in the Spanish or Mexican food section of most grocery stores. Open the can and pour all the contents into a mini food processor. Pulse for about 10 seconds to create a smooth consistency. Measure out whatever is needed and store what’s left in a small air tight container for future use.
**Pinto beans from a can require a tablespoon of water to make into a mushy consistency whereas beans in a pouch (Fig Food Company) do not.