Chipotle Bean Tostadas
Elevate your weeknight dinners with these bold and flavorful Chipotle Bean Tostadas, a fusion of smoky, creamy, and fresh ingredients that come together in just 30 minutes! Featuring crispy corn tostada shells loaded with a velvety black bean spread infused with chipotle pepper and a hint of cumin, this recipe delivers a satisfying punch of heat and rich umami. Topped with vibrant layers of shredded lettuce, juicy cherry tomatoes, crisp radishes, buttery avocado slices, and a drizzle of tangy lime crema, each bite is a symphony of textures and flavors. Perfect for a quick vegetarian meal or a fun dinner party centerpiece, these tostadas are as versatile as they are delicious. Customize with pickled jalapeños for an extra kick, and watch as this easy-to-make dish becomes a go-to favorite.
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Recipe Information
Ingredients
- 8 pieces Corn tostada shells
- 15 ounces Canned black beans
- 1 pepper Chipotle pepper in adobo sauce
- 1 tablespoon Adobo sauce from chipotle can
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 0.25 cup Vegetable broth
- 1 tablespoon Olive oil
- 1 large Avocado
- 2 cups Shredded lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Cilantro leaves
- 4 small Radishes
- 0.5 cup Sour cream
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pickled jalapeños (optional)
Instructions
Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Drain and rinse the black beans, then add them to the skillet along with the chipotle pepper, adobo sauce, ground cumin, vegetable broth, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are warmed through and the mixture thickens slightly.
Transfer the cooked bean mixture to a blender or food processor and blend until smooth. If the mixture is too thick, add a little more vegetable broth to reach your desired consistency. Set aside.
In a small bowl, whisk together sour cream, lime juice, and a pinch of salt to make the lime crema.
Slice the avocado, quarter the cherry tomatoes, thinly slice the radishes, and chop the cilantro leaves for the toppings.
To assemble, spread a generous layer of the chipotle bean mixture onto each tostada shell.
Top with shredded lettuce, cherry tomatoes, radish slices, avocado, cilantro, and pickled jalapeños if using.
Drizzle the lime crema over the top and serve immediately.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 7135 mg | 310% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 31.8 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4399 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
