Black Bean Tostados

Black Bean Tostados

Based on Melissa Clark's recipe in NYT Cooking.

Ingredients

Makes 18 tostados (about 6 servings)

  • 3 capsicum (it looks best with different colours)
  • 1 yellow onion
  • 2 tsp dried sage
  • 1 Tbsp thyme
  • 2 cans black beans (800g)
  • 1 can diced tomatoes (400g)
  • 1 chipotle chile in adobo
  • 1 additional tsp adobo sauce
  • 2 garlic cloves
  • 1 tsp oregano
  • ¾ tsp cumin
  • 1 lime
  • ½ cup olive oil
  • 2 tsp salt
  • 18 corn tortillas (6-inch)
  • 2 avocado
  • Queso fresco (or grated white Cheddar)

Timers

45:00
30:00

Intro

  1. This recipe can be made in order, no advance prep is needed.
  2. Pre-heat oven to 400 degrees.

First Sheet Pan

  1. Thinly slice 3 capsicum and 1 yellow onion and place on a rimmed sheet pan.
  2. Add ¼ cup olive oil, ½ tsp salt, 1 Tbsp thyme and 2 tsp dried sage.
  3. Toss together and spread vegetables out in an even layer.
  4. Roast on the top rack until tender and lightly browned - 45 minutes - tossing every 15 minutes or so.

Second Sheet Pan

  1. Drain 2 cans black beans and place on a rimmed sheet pan with 1 can diced tomatoes, ¼ cup olive oil, 1 tsp oregano, ½ tsp cumin.
  2. Mince 2 garlic cloves and add it to the sheet pan.
  3. Chop 1 chipotle chile in adobo and add it to the sheet pan along with 1 additional tsp adobo sauce,
  4. Mix the ingredients together and leave in a low pile in the middle of the sheet pan.
  5. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 30 minutes.

Tortillas & Other Toppings

  1. Cumin-lime salt: Grate the zest from 1 lime. In a small bowl mix it with 1½ tsp salt and ¼ tsp cumin.
  2. Avocado: Thinly slice 2 avocado
  3. Tortilla: Heat 18 corn tortillas in a pan for ~30 seconds on each side
  4. Lime: Cut the naked lime into wedges.

Assemble

  1. Top the tortillas with tomatoes & beans, peppers & onion, avocado, queso fresco, a squeeze of lime from the wedges and a sprinkle of the cumin-lime salt.