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Crispy Cheesy Pinto Bean Tostadas
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Crispy Cheesy Pinto Bean Tostadas

40 minPorcje: 3Nutri-Score C€€
od @maxiskitchen4 importyugotowano 0 razy
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Składniki

3 osoby
  • avocado oilSpiżarnia30 ml
  • corn tortillasPiekarnia6 kawałki
  • kosher salt (for sprinkling)Przyprawy2 g
  • butterNabiał14 g
  • yellow onion (a quarter diced small for the beans, the rest finely chopped for topping)Warzywa i owoce1 kawałek
  • garlic (clove, finely chopped)Warzywa i owoce1 kawałek
  • chili powderPrzyprawy1 g
  • ground cuminPrzyprawy500 miligramy
  • pinto beans (canned, drained)Spiżarnia425 g
  • mild green salsa (one jar, a small amount for the beans and the rest for the cheese layer)Spiżarnia450 g
  • waterInne30 ml
  • shredded Mexican blend cheese (shredded)Nabiał200 g
  • iceberg lettuce (thinly sliced)Warzywa i owoce150 g
  • cilantro (finely chopped)Warzywa i owoce15 g
  • lime (cut into wedges)Warzywa i owoce1 kawałek

na porcję

Wartości odżywcze

550kcal

Węglowodany
58 g
Białko
21 g
Tłuszcz
26 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Patelnia głęboka
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  1. Bake the tostadas

    • Preheat the oven to 200 °C on convection (or 220 °C regular bake).
    • Drizzle the avocado oil on a large baking sheet and rub both sides of each tortilla in the oil, then sprinkle with salt.
    • Bake for 6 min on the first side, flip, and bake 3–5 more min until deep golden brown and crispy. Leave the oven on and set the tostadas aside to cool.
    Krok 1

  2. Cook the onion and spices

    • In a medium skillet over medium heat, melt the butter, then add the diced onion.
    • Cook until softened, 3–5 min, then stir in the garlic, chili powder, cumin and salt and cook 1 min.
    Krok 2

  3. Simmer the beans

    • Add the pinto beans, a portion of the green salsa and the water.
    • Bring to a simmer, then reduce the heat to medium-low and simmer uncovered for 7–10 min, stirring often and mashing the beans with the spatula, until thickened and the liquid has reduced.
    • Remove from the heat.
    Krok 3

  4. Bake the salsa and cheese layer

    • Pour the remaining green salsa on a quarter sheet pan and top with the shredded Mexican blend cheese in an even layer.
    • Bake for 8–10 min until the cheese is melted and bubbling, then broil for 1–2 min at the end until extra golden brown.
    Krok 4

  5. Assemble and serve

    • Spread a layer of warm beans over each tostada.
    • Top with shredded lettuce, chopped onion and cilantro.
    • Use a spatula to separate a section of melted cheese about the size of a tostada, lift and slide it on top. Serve immediately with lime wedges.
    Krok 5
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