| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 50 min |
| Yield: | 6 tostadas |
Ingredients
- 1/2 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon pureed canned chipotles in adobo
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coriander
- Six 5 1/2-inch yellow corn tortillas
- Canola oil, for brushing
- Kosher salt
- 2 Roma tomatoes, cut into 1/2-inch dice
- 1/2 cup fresh cilantro leaves (about 1/2 bunch)
- 1/2 cup sliced black olives
- 2 romaine hearts, halved lengthwise and sliced into 1/4-inch ribbons
- 2 cups Refried Beans, recipe follows
- 2 small roasted red beets, julienned (about 1/2 cup)
- 6 tablespoons shredded Parmesan
- 1/4 cup refined coconut oil, melted (see Cook’s Note)
- 1/2 cup finely chopped yellow onion (about 1/2 medium onion)
- 1 tablespoon minced garlic (about 3 large cloves)
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- Kosher salt
- Two 15.5-ounce cans pinto beans, drained and rinsed
- 1 cup chicken stock, plus more as needed
- 2 teaspoons pureed canned chipotles in adobo
- 1 tablespoon fresh lime juice, plus lime wedges, for serving
- 2 tablespoons crumbled queso fresco
- 2 tablespoons roughly chopped fresh cilantro
Instructions
- For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
- For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
- In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
- Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
- Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they’re difficult to stir, they’re too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
- Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 540 |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 13 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 9 mg |
| Sodium | 968 mg |
Reviews
Great flavors and so much fun to make. Easy recipe for a week night.
Even my picky eater who claims she doesn’t like anyone’s tostadas but her grandpa’s loved these!
Just delicious- restaurant quality. The vinaigrette and the beans were so delicious. I omitted the beets and parmesan, and used a small bit of shredded cheddar over the warm beans and sprinkled a pinch of cotija over the top, as I did not have queso fresco. Subbing vegetable broth for the chicken broth would make this totally vegetarian. Everything was nicely spiced and flavorful, and the dish was colorful as well as delicious. Will definitely make again. Highly recommended.
Amazing! This was first time I’ve ever made beans, they were delicious. I made nachos with them with guacamole and cheese and tomatoes under the broiler. Fantastic! Better than most Mexican restaurants.
This recipe was easy and delicious
Just made this after seeing the episode and it was AMAZING! these were the most flavorful and delicious beans I have ever made – I could eat them straight out of the pot. The salad provided a really nice fresh contrast – i did add about 2 tsps more oil to the dressing because I thought it was a touch too tangy (and I generally like a strong tang). This was the first VB recipe I’ve made and I can’t wait to try more. Thanks for the great share!