Black Bean Tostadas with Corn Salsa
8 small corn tortillas *or premade tostada shells
2 tbsp olive oil
1 500 ml can black beans
1 chipotle pepper in adobo
1 tsp chili powder
1/2 tsp cumin
1 tsp tajin or aleppo chili flakes
1/4 cup red wine vinegar
1 tbsp sugar
2 tbsp mayo
1/2 cup stock of your choice
2 cloves garlic
1 red onion
1 1/2 cups corn*
1 lime
1 jalapeno
Avocado and cilantro to serve
1 tbsp skyr
1/3 cup feta
Refried beans
1 tbsp olive oil
1/2 red onion diced
2 cloves minced garlic
1 chipotle pepper
1 tbsp adobo sauce
1 tsp chili powder
1/2 tsp cumin
1 can black beans
1/2 cup broth
Juice of half a lime
Salt to taste
Corn salsa
1 1/2 cups corn*
1 tbsp skyr
2 tbsp mayo
1 diced jalapeno
1/3 cup feta
1 tsp tajin or aleppo chili
Juice of half a lime
Pickled onions
1/2 red onion
1/4 cup red wine vinegar
1 tbsp sugar
Salt
Hot water
Pre Recipe Prep
Make your tostada
If making your own shells, preheat oven to 400. Lightly coat tortillas in oil on both sides and sprinkle with salt. Cook for 10 minutes or until firm and lighty golden.
Make pickled onions
Cut red onion - half into slivers for pickling, half diced. To a small bowl, place slivers with 1/4 cup red wine vinegar, 1 tbsp sugar and a pinch of salt and top with enough hot water to submerge the onions. Set aside.
Make refried beans
Heat 1/2 tbsp oil in a small pot over medium heat. Add in 1/4 of a diced red onion and cook for 3 minutes. Add in 2 cloves minced garlic, 1 chipotle pepper + 1 tbsp adobo sauce, 1 tsp chili powder and 1/2 tsp cumin. Mix and cook for 30 seconds. Add strained and rinsed black beans and 1/2 cup broth. Cook for 5 minutes then remove from heat. Using a potato masher, mash beans about half way. Add juice of half a lime and salt if needed. Set aside.
Make corn salsa
To a large bowl, add corn*, 1 tbsp skyr, 2 tbsp mayo, 1 diced jalapeno, 1/3 cup feta, 1 tsp tajin or aleppo chili, juice of the other half of the lime and a pinch of salt. Mix well and adjust salt if needed.
Assemble tostadas
Layer with bean mixture, sliced avocado, corn esquites, quick pickled onions, and fresh cilantro.
If you don't have feta OR you want bonus cheese, melt a bit of oaxaca or your favorite melty cheese on the tostadas before loading with beans.
*If using frozen corn, heat to room temp and try and drain off as much liquid as possible. You may need to adjust skyr/mayo amounts to make up for the wetness of the corn.
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