These crispy tostadas are loaded with hearty, flavorful vegetables with a kick. For the refried bean base, we’ve added tender cauliflower and chipotle chilies for extra nourishment and spice. The tostadas are topped with grilled portobello mushrooms and poblano peppers and finished with chipotle salsa to reinforce that delicious smokey flavor.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 7 tablespoons extra-virgin olive oil, plus more for frying
- 1 large white onion, 1/2 chopped and 1/2 thickly sliced
- 1/2 head cauliflower, finely chopped (about 2 cups)
- Kosher salt
- 1 canned chipotle in adobo sauce, plus 2 teaspoons sauce
- 1/2 teaspoon dried oregano
- 1 15-ounce can pinto beans, drained and rinsed
- 8 corn tortillas
- 1 8-ounce package portobello mushroom caps
- 2 large poblano peppers, stemmed and seeded
- Chipotle salsa and chopped fresh cilantro, for serving
Instructions
- Preheat a grill to medium-high. Heat 1/4 cup olive oil in a medium saucepan over medium-high heat. Add the chopped white onion and the cauliflower; cook, stirring, until tender, about 5 minutes. Season with salt, then stir in the chipotle, adobo sauce and oregano. Add the pinto beans and 3/4 cup water. Bring to a boil, then reduce to a simmer and cook until the cauliflower is soft, 5 to 7 minutes. Transfer to a food processor and puree until smooth. Return to the saucepan, season with salt and keep warm.
- Heat about 1/4 inch of olive oil in a large skillet over medium heat until shimmering. Add 4 tortillas and cook, turning, until crisp, 1 1/2 to 2 minutes. Remove to a rack set on a baking sheet; season with salt. Repeat with the remaining 4 tortillas.
- Toss the mushrooms, poblanos and sliced white onion with the remaining 3 tablespoons olive oil and a pinch of salt. Grill the vegetables, turning, until charred in spots, 8 to 10 minutes. Chop the mushrooms and poblanos and toss together; season with salt.
- Reheat the bean mixture gently if needed, then spread on the fried tortillas. Top with the vegetables, salsa and cilantro.
Nutrition Facts
| Calories | 510 |
| Total Fat | 31 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 0 milligrams |
| Sodium | 728 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 6 grams |
| Sugar | 7 grams |
| Protein | 11 grams |