Crunchy, cheesy and oh-so-satisfying. These tostadas are topped with melty Forager Project Jack Shreds and mild Forager Project Queso Fresco, creamy avocado, and finished with bright pickled red onions and a squeeze of lime.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4 servings
- 4 corn tortillas
- Cooking spray
- 1-15 oz can of black beans
- ¼ teaspoon salt
- ½ cup Forager Project Jack Shreds
- 2 tablespoons Forager Project Dairy-free Sour Cream
- 1 ½ teaspoons chipotle hot sauce (or the hot sauce of your choice)
- ½ avocado, sliced
- ¼ cup pickled red onions
- ¼ cup Forager Project Queso Fresco Crumbles
- ¼ cilantro leaves
- 1 lime, cut into wedges
- Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.
- Sprinkle Forager Project Jack Shreds on top of the beans and return to the oven. Bake until the cheese is melty and gooey, about 5-7 minutes.
- While your tostadas bake, make spicy sour cream by mixing 2 tablespoons of Forager Project Dairy-free Sour Cream with 1 ½ teaspoons of hot sauce. Add a splash of water to thin. Stir to combine.
- 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 Crumbles. 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.