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Bean Tostadas

Crispy tostadas topped with seasoned beans, mashed avocado, fresh lettuce and tomatoes, finished with a creamy cilantro-cashew sauce.
Prep Time30 minutes
Total Time1 hour 30 minutes
Servings: 3 servings

Ingredients

  • 1/3 cup cashews, roasted and salted
  • 1 cup fresh cilantro leaves and stems
  • 3 limes zest and juice
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups avocado (about 2 avocados), very ripe, pitted and peeled
  • 1/4 teaspoon salt for avocado
  • 1/8 teaspoon black pepper for avocado
  • 1/8 teaspoon garlic powder for avocado
  • 6 extra-thin corn tortillas
  • cooking spray
  • 1 1/2 cups pinto beans (or 1 can refried beans) see note 1
  • 3/4 cup cherry tomatoes, halved
  • 2 cups shredded romaine or iceberg lettuce
  • 1/4 cup queso fresco

Instructions

  • Preheat the oven to 425°F (220°C). Zest the limes to yield 1/2 teaspoon zest and juice them to yield 5 tablespoons lime juice; set aside. Warm the pinto beans if using homemade or canned.
  • Make the cilantro-cashew sauce: place the cashews in a heatproof bowl and pour 1 cup boiling water over them. Let soak 45–60 minutes, then drain thoroughly.
  • In a high-powered blender, combine the drained cashews, cilantro, 3 tablespoons lime juice, lime zest, 1/3 cup water, olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until completely smooth, then refrigerate.
  • Prepare the avocado topping: scoop the avocado flesh into a medium bowl and mash with a fork. Stir in 2 tablespoons lime juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon garlic powder until combined.
  • Arrange the tortillas on a sheet pan without overlapping. Spray both sides lightly with cooking spray and sprinkle both sides with a pinch of salt. Bake 4 minutes, flip with tongs, then bake another 3–6 minutes until crispy. Let cool 5–10 minutes.
  • Assemble the tostadas: spread about 1/4 cup beans on each crispy tortilla, then divide the mashed avocado among the 6 tostadas. Top with shredded lettuce, halved cherry tomatoes, and sprinkle with queso fresco.
  • Drizzle the chilled cilantro-cashew sauce over the tostadas to taste and serve immediately.

Equipment

  • Sheet pan (15" x 10")
  • high-powered blender
  • Zester
  • citrus juicer
  • Mixing Bowl
  • Measuring cups and spoons
  • Tongs
  • Small pot (optional)

Notes

  • Canned refried beans can be used for convenience.
  • If making homemade pinto beans, refrigerate overnight to thicken before using.
  • Warm beans gently before assembling tostadas.
  • Sauce can be made ahead and stirred before serving.