"This is a hearty but not heavy meat-free entrée. For meat lovers, top the tostadas with browned crumbled chorizo or pulled rotisserie chicken." —Rach

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

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Credit: Photography by Christopher Testani

Recipe Summary test

Yield:
4 (2 tostadas per person)
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Ingredients

Baked Flour Tostadas
Fire-Roasted Tomato Salsa
Refried Black Beans
To Assemble

Directions

Instructions Checklist
  • For the tostadas, preheat the oven to 400°. Arrange the tortillas on 1 or 2 large rimmed baking sheets. Coat lightly with cooking spray, then sprinkle with the cumin, oregano, and salt. Bake, turning once, until golden and crispy, 8 to 10 minutes. (If using 2 sheets, rotate their rack positions when turning tortillas.) Let cool on baking sheet.

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  • For the salsa, in a medium skillet, heat the olive oil, one turn of the pan, over medium. Add the onion, garlic, bay leaf, oregano, and cinnamon; season with salt and pepper. Cook, stirring often, until garlic softens, about 5 minutes. Stir in the chipotle paste and 1/2 cup water. Cook, stirring often, until the water evaporates, about 6 minutes. Add the tomatoes and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt. Discard bay leaf and cinnamon stick, if using.

  • For the beans, in a medium skillet, heat the oil over medium. Add the onion, chile, garlic, cumin, and pimentón; season with salt. Cook, stirring often, until the onion softens, about 5 minutes. Stir in 1/2 to 2/3 cup water. Cook, stirring often, until the water evaporates, 6 to 8 minutes. Transfer the onion mixture and the beans to a food processor. Pulse until almost smooth. Return mixture to the skillet and keep warm over low heat.  

  • Arrange a rack in the center of the oven and preheat the broiler.

  • In a small bowl, toss the red onion with the lime juice; season.

  • Top the tostadas with the warm beans; sprinkle with the cheese. Broil until the cheese is bubbling and the tostadas are browned around the edges, 1 to 2 minutes. 

  • Divide the tostadas among plates. Top with the warm salsa, radicchio, pickled jalapeños, and the red onion. Serve with the lime wedges. 

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