Smashed Black Bean Tostadas

Name: Smashed Black Bean Tostadas with Poblano, Pico de Gallo & Lemon Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 4 tbsp Sour Cream; 1 Lemon; 1 unit Long Green Pepper; 1 Black Beans; 1 Tomato; 6 Tortillas; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp

with Poblano, Pico de Gallo & Lemon Crema

By Recipe0 System

Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter the tostada, aka the perfect marriage of the two. Here, you’ll toast tortillas in the oven for a flat, golden, crispy base. Then, you’ll layer on all your toppings—think creamy spiced black beans, melty Mexican cheeses, sautéed pepper and onion, homemade pico de gallo, and tangy lemon crema. Yep, it’s pretty safe to say these tostadas are a SMASH hit.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 tbsp Sour Cream
1 Lemon
1 unit Long Green Pepper
1 Black Beans
1 Tomato
6 Tortillas
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 cup Mexican Cheese Blend
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice tomato. Roughly chop cilantro. Quarter lemon. Halve, core, and thinly slice poblano into strips.

In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper.

In a separate small bowl, combine sour cream with a squeeze of lemon juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
2

Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork.

Bake on top rack, flipping halfway through, until toasted and lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
3

While tortillas bake, heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Southwest Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate.
4

Meanwhile, drain and rinse beans.

Heat pan used for veggies over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 3-4 minutes.

Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4) until melted. (TIP: If mixture is too thick, stir in a splash of water.) Season with salt and pepper.
5

Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese.

Return to top rack until cheese melts, 2-3 minutes.
6

Divide tostadas between plates. Top with pico de gallo, lemon crema, and remaining cilantro. Serve with remaining lemon wedges on the side.

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