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Recipe

Tostadas with Mashed Black Beans

Colin Clark

Yield: Yields 6 tostadas

When we have a pozole party, we always serve whole tostadas spread thick with refried beans along with the pozole. When frying the tortillas for the tostadas, cook them a little darker than you think is good; it’s important for the tortilla to cook through to its core or it won’t stay crisp. Plus, the toasty flavor that results is more authentic.

Ingredients

  • 1 15-oz. can black beans, drained and rinsed
  • 1 Tbs. mild olive oil
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground chipotle
  • 1/4 tsp. dried oregano, preferably Mexican
  • 6 good-quality corn tortillas
  • Safflower or other light vegetable oil
  • Mexican crema or sour cream (optional)

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): .5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 230
      Carbohydrates (g): 25
      Fiber (g): 4
      Protein (g): 4

Preparation

  • In a 2-quart saucepan over medium heat, combine the beans, olive oil, onion and garlic powders, chipotle, oregano, and 1/4 cup water. Cook, mashing with a potato masher, until the beans are hot, well mashed, and thickened to a spreadable consistency, about 3 minutes. Season to taste with salt.
  • Stack the tortillas 3 at a time and prick through the stack in several places with a fork to prevent the tortillas from puffing up as they fry. Add enough oil to an 8- to 9 inch skillet to measure 1/2 inch deep (about 1 cup) and heat over medium-high heat until shimmering hot. Add a tortilla and cook, flipping 3 to 4 times with tongs and gently holding the tortilla under the oil until it’s crisped and golden-brown, 2 to 3 minutes total. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining tortillas, adding more oil as necessary.
  • Serve the tostadas slightly warm or at room temperature, each spread with some of the beans and drizzled with a little crema or a dollop of sour cream, if you like.

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