So, I wouldn’t really call myself a tostada fan. I never order them when at a Mexican restaurant. So I have no idea where I got this hair-brained idea at to make them at home. I must have seen some drool-worthy ones on Pinterest or Foodgawker or something.
Anyway, I decided I had to have them. They have actually been on the menu plan for a couple weeks and keep getting shuffled around – I’ve been putting them off. But damn, they were tasty! I wish I hadn’t waited this long!
Chipotle Bean Tostadas
6 corn tortillas
1 Tbls olive oil
1 medium onion, chopped
1 bell pepper, chopped (I used yellow)
1 tsp garlic, minced
1 29-ounce can pinto beans
1-2 chipotle peppers, minced
1 tsp adobo sauce
1 tsp cumin
1/2 tsp kosher salt
fresh chopped tomatoes or salsa
sour cream or plain greek yogurt
chopped green onion or cilantro
Preheat oven to 400*. On a greased, lined cookie sheet, bake tortillas for 5 minutes. Flip, then cook 3 more minutes or until crispy.
In the meantime, in a medium saucepan, heat oil. Sauté onions and peppers until soft, about 5 minutes. Stir in garlic and heat one more minute. Stir in spices and peppers. Heat through.
Spread bean mixture on cooked taco shells. Top with optional toppings. I used arugula, fresh chopped tomatoes, greek yogurt and green onion. Enjoy!