Black Bean Tostadas with Corn Salsa and Enchilada Cream
These delicious Black Bean Tostadas are made with simple refried beans and topped with blackened corn salsa, roasted poblano peppers, fresh tomatoes, a drizzle of enchilada cream, and a crumble of queso fresco.
They are one of those satisfying vegetarian meals that fills you up without weighing you down.
Nutrition Facts
Ingredients
Instructions
Add the corn oil to a deep skillet or sauce pan and heat over medium high heat until the oil reaches 350 degrees F (176 degrees C). You can test that the oil is hot enough by dropping a small piece of tortilla into the oil. If it immediately begins to simmer, with bubbles surrounding its surface, the oil is ready. Or, use a Deep Fry Thermometer..
Place one or two tortillas into the hot oil and let cook until golden brown on the bottom. Use tongs to flip the tortillas over in the oil and cook until brown on the other side. Use tongs to lift the tortillas from the hot oil onto a paper towel lined plate or baking sheet. Immediately sprinkle with a bit of salt. Repeat with remaining tortillas.
Dump the beans into a bowl and mash with a potato masher, or just squeeze them together in your hands to mash. You want the beans to be about 50% mashed, with some completely mashed and some whole and partially whole beans.
Heat the butter in a large frying pan over medium heat until melted. Add the mashed beans and cook for 3 minutes, stirring constantly, using the back of the spoon to keep mashing the beans.
Add the enchilada sauce and cook for another 2-4 minutes, continuing to stir and mash.
Remove from the heat and taste. Add salt and pepper if desired.
Place a rack in the top third of your oven and preheat the broiler. Lay the poblano peppers on a foil-lined baking sheet and place them under the broiler. Roast until the skins of the peppers are almost completely blackened. Turn them over to blacken the other side. Remove the peppers from the oven, dump them into a bowl and cover the bowl with a kitchen towel. Let cool, then peel off the blackened skins and remove the seeds. Chop the peppers and set aside.
Heat a skillet over high heat until a drop of water sizzles and evaporates almost immediately. Add the corn to the skillet and sauté until the kernels are about 50% blackened. Dump the corn out onto a plate or a bowl and let cool to room temperature.
Return the pan to medium-high heat and add the diced onion. Sauté, stirring constantly, until the onion is beginning to blacken. Add the garlic and cook for about 30 seconds longer. Scrape the onion and garlic onto the plate with the corn. Let cool to room temperature
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Continue Reading at Alittleandalot →Chef's Notes
What kind of black beans should you use?If you'd like to cook dried beans here's a recipe to cook beans in a slow cooker or, use this recipe to cook beans in the Instant Pot.If using canned beans, make sure the brand you choose is good quality. Drain the beans before using in this recipe.
Notes
What kind of black beans should you use?If you'd like to cook dried beans here's a recipe to cook beans in a slow cooker or, use this recipe to cook beans in the Instant Pot.If using canned beans, make sure the brand you choose is good quality. Drain the beans before using in this recipe.
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