Tostados with Beans, Salsa & Queso Fresco

Tostados with Beans, Salsa & Queso Fresco
Makes 4
https://www.thriftyfoods.com/recipes/recipes/tostados-with-beans-salsa-and-queso-fresco

Make tostados by heating 1 Tbsp. olive oil in a large skillet set over medium-high. Add a tortilla and fry 40 seconds on each side, or until golden and crisp. Remove and drain on paper towel. Cook the remaining tortillas as you did the first, adding more oil as needed.
To make the bean topping, place 1 Tbsp. olive oil in a skillet set over medium heat. Add garlic and red pepper and cook until softened, about 4 minutes. Stir in the spices and cook 1 minute more.
Add beans and broth to the skillet, bring to a simmer, and cook beans until hot, about 3 minutes. Use a potato masher to coarsely mash some of the beans, while leaving some whole.
To serve, divide and top each tostado with some of the beans. Top the beans on each tostado with radishes, avocado, queso fresco and salsa. Garnish with cilantro sprigs and lime and enjoy.

Note: Queso fresco is soft, fresh Mexican-style cheese available in our Deli Department. BC made SalsaMan salsa is also available there.

Print version

8 fresh corn tortillas
2 Tbsp. olive oil (divided), plus more as needed
1 large garlic clove, minced
1 medium red bell pepper, diced
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1 (19 oz./540 mL) can no-salt added black beans, drained, rinsed well, and drained again
1/2 cup vegetable broth or stock
4 to 6 radishes, thinly sliced
1 ripe, medium avocado, diced
1 cup crumbled queso fresco, about 100 grams (see Note)
1 cup SalsaMan salsa (see Note)
Cilantro sprigs and lime wedges, for garnish

Makes 4 https://www.thriftyfoods.com/recipes/recipes/tostados-with-beans-salsa-and-queso-fresco

8 fresh corn tortillas
2 Tbsp. olive oil (divided), plus more as needed
1 large garlic clove, minced
1 medium red bell pepper, diced
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1 (19 oz./540 mL) can no-salt added black beans, drained, rinsed well, and drained again
1/2 cup vegetable broth or stock
4 to 6 radishes, thinly sliced
1 ripe, medium avocado, diced
1 cup crumbled queso fresco, about 100 grams (see Note)
1 cup SalsaMan salsa (see Note)
Cilantro sprigs and lime wedges, for garnish

Make tostados by heating 1 Tbsp. olive oil in a large skillet set over medium-high. Add a tortilla and fry 40 seconds on each side, or until golden and crisp. Remove and drain on paper towel. Cook the remaining tortillas as you did the first, adding more oil as needed.
To make the bean topping, place 1 Tbsp. olive oil in a skillet set over medium heat. Add garlic and red pepper and cook until softened, about 4 minutes. Stir in the spices and cook 1 minute more.
Add beans and broth to the skillet, bring to a simmer, and cook beans until hot, about 3 minutes. Use a potato masher to coarsely mash some of the beans, while leaving some whole.
To serve, divide and top each tostado with some of the beans. Top the beans on each tostado with radishes, avocado, queso fresco and salsa. Garnish with cilantro sprigs and lime and enjoy.

Note: Queso fresco is soft, fresh Mexican-style cheese available in our Deli Department. BC made SalsaMan salsa is also available there.

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