I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Ingredients
- refried black beans: 1 can (16 ounce can)
- black beans: 1 can (16 ounce can)
- green Chilis: 1 can (4 ounce can, diced)
- garlic powder: 1 tsp
- chili powder: 1 tsp
- cayenne pepper: 1 tsp
- salt and ground black pepper: (to taste)
- corn tostada shells: 8 piece
- Monterey Jack cheese: 2 cups (shredded)
- salsa: 0.25 cup (or as desired, optional)
- lettuce: 0.25 cup (or as desired, shredded, optional)
- sour cream: 0.25 cup (or as desired, optional)
- guacamole: 0.25 cup (or as desired, optional)
Metric Conversion
Stages of cooking
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
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Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
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Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
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Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
