Baked Tostadas with Tomatillo Black Bean Salsa
Ingredients
Tomatillo Black Bean Salsa
-
1
pound
tomatillos, chopped
-
1
small
shallot, finely chopped
-
2 to 3
cloves
garlic, minced
-
1
each
jalapeño, seeded and minced
-
½
cup
cilantro, chopped
-
1
small
lime, juiced
-
1
cup
cooked black beans, rinsed and drained
-
to taste
salt and black pepper
Tostadas
-
8
each
corn tortillas
-
as needed
cooking spray or additional olive oil
-
1
tablespoon
extra-virgin olive oil
-
2
cans (15 ounces each)
black beans
-
as needed
hot sauce
-
as needed
red pepper flakes (optional)
-
to taste
crumbled feta cheese
-
to taste
diced avocado
-
to taste
sour cream or plain Greek yogurt
-
to taste
more cilantro
Instructions
- Combine all salsa ingredients in a medium bowl and adjust seasoning as needed. Let it rest for at least 30 minutes.
- Preheat the oven to 450°F. Spray both sides of each tortilla with cooking spray or brush with olive oil and arrange on a baking sheet.
- Bake tortillas for 8 to 12 minutes until golden and crispy.
- In a skillet, heat olive oil over medium heat, add black beans and their cooking liquid, and mash the mixture until desired consistency is reached.
- Spread the bean mixture over each tortilla, top with tomatillo salsa, and add your chosen toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
10mg
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