Bean and Cheese Tostadas with Roasted Tomatillo Salsa
These Bean and Cheese Tostadas are full of flavor and so simple to make ... serve them tonight!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 tostadas
- non-stick cooking spray
- 4 medium tomatillos, peeled
- 1 poblano pepper
- 4 garlic cloves
- 1 medium red onion, chopped
- 1 tablespoons olive oil
- 2 (15-ounce) cans pinto beans, lightly drained
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 2 teaspoons chili powder
- 8 corn tortillas
- 1/2 pint grape tomatoes, quartered
- 1/2 cup black olives, quartered
- 3 large romaine lettuce leaves, shredded
- 3 large green onions, thinly sliced
- 1/2 cup cilantro, chopped
- 4 ounces Monterey Jack cheese, shredded
Preheat oven to 425 degrees. Coat a medium baking pan with non-stick cooking spray.
Place tomatillos, poblano pepper, garlic cloves (with peel), and onion on pan.
Drizzle vegetables with olive oil, then toss to coat. Season with salt.
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.
Place in a medium bowl, along with 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 on a wire rack.
Spread beans over baked tortillas and top with shredded cheese.
Bake tostadas until hot, about 5 to 10 minutes.