Chipotle peppers in adobo sauce and tomato paste are both wonderful flavor enhancers that cost pennies. I rarely use an entire can of either, so I simply freeze the leftovers in a small plastic bag or a small plastic container. They thaw quickly and taste just the same as fresh out of the can.
The chipotle peppers are rather spicy but the amount used in this dish is so small that it’s not overpowering at all. My 4 year old and 2 year old ate these tostadas without complaint.
Chipotle Black Bean Tostadas
- 10 corn tortillas*
- 1/4 cup of vegetable oil
- 1/4 of red onion, finely diced*
- 2 cloves of garlic, minced*
- 1 tablespoon of tomato paste
- 1/2 of one chipotle pepper in adobo sauce, finely chopped
- 2 cans of black beans, lightly drained*
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/2 of a fresh lime*
- Monterrey or pepper jack cheese, grated*
- Avocado, mashed up*
- Plain Greek yogurt*
Heat the oil over medium-high in a heavy skillet. Fry one tortilla at a time. Place it face down and flip when the edges start to brown on top. Fry the other side for 30-45 seconds, depending on desired level of brownness. Transfer each fried tortilla to a plate lined with paper towels and allow to cool.
After you finish the tortillas, carefully drain any excess oil but leave about one tablespoon in the skillet. Turn the heat down to medium-low and briefly saute the onion and garlic. Add in the tomato paste and chipotle pepper and stir to combine, cooking for two to three minutes. Add in the black beans (with some of their liquid), chili powder, cumin and salt. Stir well and mash with a potato masher until desired texture is reached. I like mine about half whole bean/half mashed. Stir again and allow the mixture to simmer for 10 minutes, stirring often. The beans will thicken as they simmer.
Squeeze fresh lime juice over the finished beans and stir. Build the tostadas by spooning a layer of beans on each tortilla. Divide the cheese evenly among them and then top each with avocado and yogurt.