Cheesy Black Bean & Avocado Tostadas

Ingredients

• 4 corn tortillas
• Cooking spray
• 1-15 oz can of black beans
• ¼ teaspoon salt
• 2 tablespoons Forager Project Sour Cream
• 1 ½ teaspoons chipotle hot sauce (or the hot sauce of your choice)
• ½ avocado, sliced
• ¼ cup pickled red onions
• 1 cup Forager Project Queso Fresco
• ¼ cilantro leaves
• 1 lime, cut into wedges

Prep

1. Preheat the oven to 350 degrees.
2. Spray 4 corn tortillas lightly with cooking spray on both sides and place on to a baking sheet. Bake for about 8 minutes, flipping halfway through, until tortillas are crisp.
3. While your tortillas bake, strain beans and place into a small bowl along with ¼ teaspoon of salt. Using the back of a spoon smush beans until fairly smooth.
4. Pull tostadas out of the oven and allow to cool slightly. Once cool enough to touch, carefully spoon ¼ of the beans onto each tostada.  Spread the beans gently using the back of a spoon, being careful not to break the tostada.
5. Sprinkle Forager Project Queso Fresco on top of the beans and return to the oven. Bake until the cheese is melty and gooey, about 5-7 minutes.
6. While your tostadas bake, make spicy sour cream by mixing 2 tablespoons of Forager Project Sour Cream with 1 ½ teaspoons of hot sauce. Add a splash of water to thin. Stir to combine.
7. Pull tostadas out of the oven and top with avocado slices, pickled red onions, a drizzle of spicy sour cream, and Forager Project Queso Fresco. Finish with a few cilantro leaves and a squeeze of lime.

To make pickled red onions, dissolve 1 tablespoon of sugar and 1 ½ teaspoons of kosher salt in ½ cup white vinegar and ¾ cup of water. Put 1 red onion, thinly sliced, into a bowl or jar and pour in vinegar mixture. Add water as needed to ensure all onions are submerged in brine. Let onions pickle at room temperature or 1 hour. Cover and chill, can be made up to two weeks ahead.

Newsletter