These tostadas make a tasty last-minute meal and would be perfect to make for Mom on Mother’s Day. Put out the garnishes and let diners add their favorite toppings, piling them high with cheese and nutritious veggies. If you like, add chunks of cooked chicken to the bean mixture.
Black Bean Tostadas with Radishes, Cherry Tomatoes and Avocado
Yield: 4 servings
INGREDIENTS
1 tablespoon olive oil
1 garlic clove, minced
1 small white onion, chopped
1 red bell pepper, seeded, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15-ounces each) cans black beans
Optional: 1 cup bite-sized pieces cooked chicken breast
8 crisp tostada shells (fried or baked corn tortillas), store-bought or homemade
Garnishes: 1 sliced avocado, 3 thinly sliced radishes, 1 cup shredded cabbage, 1 cup shredded Jack cheese or queso fresco, lime wedges, salsa
DIRECTIONS
1. In a skillet, warm oil on medium heat. Add garlic, onion and red bell pepper; cook, stirring occasionally, until onion softens, about 8 minutes. Stir in cumin and chili powder. Add beans to pan along with their juices. Stir and mash until beans are a chunky mixture — only partially pureed, some beans can remain whole. If desired, add cooked chicken. Heat it through, stirring occasionally.
2. Assemble: Top each tostada shell with about 1/2 cup bean mixture. Top with garnishes and serve.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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