Tomatillo Black Bean Tostadas
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
6 servings
- 1 pound tomatillos, chopped (about two heaping cups of chopped tomatillos)
- 1 small shallot (an entire bulb), finely chopped
- 2 to 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- ½ cup cilantro, chopped
- 1 small lime, juiced
- 1 cup cooked black beans, rinsed and drained
- Salt and black pepper, to taste
- 8 corn tortillas (make sure they’re 100% corn so they’ll get crispy)
- Cooking spray or additional olive oil
- 1 tablespoon extra-virgin olive oil
- 2 cans (15 ounces each) black beans, or 3 cups cooked black beans, cooking liquid reserved
- Hot sauce of your choice
- Red pepper flakes (optional)
- Toppings: crumbled feta cheese (highly recommended), diced avocado, sour cream or plain Greek yogurt, red pepper flakes and/or more cilantro.
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Preparation
Chef’s notes
Salsa barely adapted from The Food Matters Cookbook by Mark Bittman. Tostadas roughly adapted from The America’s Test Kitchen Healthy Family Cookbook.
Change it up:
Feel free to sub pico de gallo or any other fresh salsa for the tomatillo salsa. For inspiration, check out Big Eats, Tiny Kitchen! If you want the really lazy variation, just skip the black bean mixture altogether since the salsa already has beans in it. It’s like a big baked chip with salsa and cheese—you can’t go wrong!