Vegetarian Pinto Bean Tostadas
Ingredients
Quick Pickled Red Onions
-
1
medium
red onion
-
½
cup
water
-
¼
cup
white vinegar
-
¼
cup
apple cider vinegar
-
1
tablespoon
honey or agave
-
1
teaspoon
table salt
Avocado Crema
-
1
large
ripe avocado
-
5
ounces
plain Greek yogurt
-
1
medium
lime
-
¼
cup
chopped cilantro
-
⅛
teaspoon
table salt
-
1-2
tablespoons
water (as needed for thinning)
Pinto Beans
-
1
medium
green bell pepper
-
2
(15-ounce) cans
pinto beans
-
1
tablespoon
fresh chopped cilantro
-
1
teaspoon
chipotle chili powder
-
½
teaspoon
salt
-
¼
teaspoon
garlic powder
Tostadas
-
8
small
corn tortillas
-
¼
cup
roasted pumpkin seeds
-
¼
cup
cotija cheese
-
1
medium
lime (sliced into wedges)
-
1-2
tablespoons
chopped cilantro (for topping)
-
to taste
freshly ground black pepper
Instructions
- Slice the red onion and pack it into a mason jar.
- Combine water, vinegars, honey or agave, and salt in a small pot and bring to a simmer.
- Pour the warm vinegar mixture over the onions and let cool before refrigerating.
- Blend avocado, Greek yogurt, lime juice, cilantro, and salt until smooth, adding water as needed.
- Preheat the oven to 400°F and bake the tortillas for 8 minutes until golden and crisp.
- In a pot, combine bell pepper, pinto beans (with liquid), cilantro, chipotle chili powder, salt, and garlic powder, and simmer for 10 minutes.
- Mash the pinto beans to your desired consistency.
- Assemble the tostadas by layering the beans on the tortillas, then top with pumpkin seeds, cotija cheese, pickled onions, and avocado crema.
Nutrition Facts (estimated)
Servings
4 servings (2 tostadas each)
Calories
507
Total fat
16g
Total carbohydrates
75g
Total protein
22g
Sodium
1111mg
Cholesterol
10mg
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