Bean and Cheese Tostadas with Roasted Tomatillo Salsa
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These Bean and Cheese Tostadas are full of flavor and so simple to make ... serve them tonight!

Course: Main Course
Cuisine: Mexican
Keyword: bean and cheese tostadas, bean tostadas, vegetarian tostadas
Servings: 8 tostadas
Author: Ginnie
Ingredients
For Salsa:
  • non-stick cooking spray
  • 4 medium tomatillos, peeled
  • 1 poblano pepper
  • 4 garlic cloves
  • 1 medium red onion, chopped
  • 1 tablespoons olive oil
  • salt
For Beans:
  • 2 (15-ounce) cans pinto beans, lightly drained
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 teaspoons chili powder
  • salt
For Tostadas:
  • 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
Instructions
Prepare Salsa:
  1. Preheat oven to 425 degrees. Coat a medium baking pan with non-stick cooking spray.
  2. Place tomatillos, poblano pepper, garlic cloves (with peel), and onion on pan.

  3. Drizzle vegetables with olive oil, then toss to coat. Season with salt.

  4. Place pan in oven and roast until veggies start to blacken, about 20 - 30 minutes, flipping halfway through.
  5. Remove veggies from oven. Place poblano pepper in a resealable plastic bag and set remaining vegetables aside to cool.
  6. When poblano is cool, take it out of the bag. Remove the stem, seeds, and as much of the peel as possible.
  7. Place the poblano, tomatillos, onion, and any liquids in a food processor. Remove peel from garlic and add it, as well.
  8. Pulse vegetables until you have a chunky salsa. Season generously to taste with salt. Set aside.
Prepare Beans:
  1. Place in a medium bowl, along with cumin, oregano, chili powder, and salt to taste. Mix well.

  2. Mash about 3/4 of the beans with a spoon. Add a little water if they're too dry. Set aside.
Prepare Tostadas:
  1. 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.

  2. Spread beans over baked tortillas and top with shredded cheese.
  3. Bake tostadas until hot, about 5 to 10 minutes.