There is something about food that you eat with your hands that is so satisfying. From burritos to burgers (veggie, please) to pizza, I love these casual, slightly messy foods!
These Bean and Cheese Tostadas are no exception. They’re crispy, cheesy, and all around delicious. Plus, everyone gets to add their favorite toppings, including a spicy Roasted Tomatillo Salsa, which makes them perfect for a party … Cinco de Mayo, anyone?
You don’t need to wait for a special occasion to serve these tostadas though. They’re easy enough to make any night of the week, and are perfect for those days you need a little Mexican pick-me-up (margaritas are optional)!
If you’ve never cooked with tomatillos or made your own salsa before, this is a great recipe to start with. You can find the ingredients in any grocery store, it’s easy to make, and the bold flavor will impress anyone you serve it to.
- non-stick cooking spray
- 4 medium tomatillos
- 1 poblano pepper
- 4 garlic cloves
- 1 medium red onion
- 1 tbsp. olive oil
- 2 15 oz. cans pinto beans
- 1 tsp. cumin
- 1/2 tsp. oregano
- 2 tsp. chili powder
- 8 corn tortillas
- 1/2 pint grape tomatoes
- 1/2 cup black olives
- 3 large romaine lettuce leaves
- 3 large green onions
- 1/2 cup cilantro
- 4 oz. Monterey Jack cheese, shredded
- Preheat oven to 425 degrees. Coat a medium baking pan with non-stick cooking spray.
- Place tomatillos, poblano pepper, and garlic cloves (with peel) on pan.
- Peel and roughly chop onion. Add to pan.
- Drizzle vegetables with olive oil.
- Place pan in oven and roast until veggies start to blacken, about 20 - 30 minutes, flipping halfway through.
- Remove veggies from oven. Place poblano pepper in a resealable plastic bag and set remaining vegetables aside to cool.
- When poblano is cool, take it out of the bag. Remove the stem, seeds, and as much of the peel as possible.
- Place the poblano, tomatillos, onion, and any liquids in a food processor. Remove peel from garlic and add it, as well.
- Pulse vegetables until you have a chunky salsa. Season generously to taste with salt. Set aside.
- Drain beans (do not rinse) and place in a medium bowl.
- Add cumin, oregano, chili powder, and salt to taste. Mix well.
- Mash about 3/4 of the beans with a spoon. Add a little water if they're too dry. Set aside.
- Place corn tortillas on a baking sheet in a single layer. Put in oven and cook for 3 - 5 minutes on each side, or until crisp.
- Cool tortillas on a wire rack.
- While tortillas are cooking, prepare toppings: quarter grape tomatoes and olives; shred lettuce; thinly slice green onions (green part only); and chop cilantro.
- Spread beans over baked tortillas and top with shredded cheese. Place on baking sheet.
- Bake tostadas until hot, about 5 - 10 minutes.
- Serve hot, along with salsa and other toppings.
Are you a fan of messy foods, too, or are you strictly fork and knife?