Black Bean Tostada with Cilantro Crema
(Vegetarian, GF)
Yield: 10 Mini Tostadas
Black Bean Tostada with Cilantro Crema
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Ingredients
Cilantro Crema
- 1 cup Cilantro
- 1 Lime, zested and juiced
- 4 oz Sour Cream
- Kosher Salt
Black Beans and Assembly
- 10 Mini Corn Tortillas
- 2 cups Vegetable Oil, for frying
- 1 Jalapeño, diced
- 1/4 cup Yellow Onion, finely diced
- 1 Garlic Clove, grated
- 1/2 tsp Ground Cumin
- 1 - 15oz can Black Beans, drained and rinsed
- 1/2 Lime, juiced
- 1/2 cup Corn, charred directly on a stove top and cut off the cob
- Crumbled Cotija Cheese, for garnish
- Cilantro, for garnish
- Olive Oil
Instructions
Cilantro Crema
- Blend all ingredients together. Season with kosher salt to taste.
Tostada
- Heat oil in a pan to 350F.
- Fry corn tortillas until golden and crisp, about 1 minute per side.
- Remove to a paper towel lined plate and sprinkle with kosher salt.
- Heat a small pot to medium low heat with a little olive oil.
- Sauté jalapeño, onion and garlic for a few minutes.
- Add in cumin and black beans and a couple tablespoons of water.
- Simmer in low heat covered for about 5 minutes.
- Remove the lid, and continue to simmer another 5 minutes.
- Mash the black beans, and season with salt and lime juice. If it looks too dry add a couple splashes of water. It should look like a thick and chunky puree.
- To assemble, spread black beans down first on the fried tortillas, then corn, and top with crema, cotija cheese and cilantro.
