Yucatan Style Black Bean Tostadas
Topped with black bean puree, pickled red onions, and habanero peppers for a spicy kick.
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Ingredients
- 2 cups Black beans, cooked and drained
- 1 large Red onion, thinly sliced
- 1/2 cup Apple cider vinegar
- 1 small Habanero pepper, seeded and minced
- 8 pieces Corn tostadas
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 2 tablespoons Vegetable oil
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Queso fresco, crumbled
- 2 tablespoons Lime juice
- 1/2 teaspoon Salt
Instructions
- 1
In a small bowl, combine the sliced red onions, apple cider vinegar, and a pinch of salt. Let them marinate for at least 20 minutes to pickle.
- 2
Heat the vegetable oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- 3
Add the black beans and ground cumin to the skillet, stirring to combine with the garlic.
- 4
Use a potato masher or fork to crush the beans into a thick puree, adding a splash of water if the mixture is too dry.
- 5
Stir in the lime juice and salt to the bean puree, then remove from heat.
- 6
Spread a generous layer of the black bean puree onto each crispy corn tostada.
- 7
Top each tostada with the pickled red onions and a few pieces of minced habanero pepper for heat.
- 8
Garnish with crumbled queso fresco and fresh cilantro before serving immediately.
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