Tostadas with Black Beans & Fire-Roasted Tomato Salsa

"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
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Tostadas Black Beans Fire-Roasted Tomato Sauce

Recipe by Rachael Ray

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

  • 4 (2 tostadas per person)Servings

Ingredients

Baked Flour Tostadas

  • 8 small flour tortillas (6 inches)  
  • Cooking spray, preferably nonaerosol
  • 1 tsp. ground cumin 
  • 1 tsp. dried oregano
  • Fine sea salt or kosher salt

Fire-Roasted Tomato Salsa

  • 1 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 small fresh bay leaf
  • 1 tsp. dried oregano
  • A pinch of ground cinnamon or smoked cinnamon, or a small piece of cinnamon stick
  • 1 tbsp. chipotle paste or minced chipotle in adobo
  • 1 can (14.5 oz.) diced fire-roasted tomatoes, drained

Refried Black Beans

  • 1 tbsp. olive oil
  • 1 small onion, chopped  
  • 1 large serrano or red finger chile, seeded and chopped
  • 2 large cloves garlic, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. pimentón (smoked paprika)
  • 1 can (15 oz.) black beans, drained

To Assemble

  • 1/2 small red onion, sliced into thin rings
  • 2 limes—1 juiced, 1 cut into wedges
  • 1 brick (8 oz.) pepper Jack cheese, shredded
  • 1 to 1 1/2 cups thinly shredded radicchio or red cabbage
  • Pickled jalapeño slices

Preparation

1. 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.

2. 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.

3. 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.  

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

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

6. 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. 

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