Cheesy Enchilada Bean Tostadas
Another colourful and delicious tostada recipe here you guys. I made a pinto bean sauté and used a good old can of red enchilada sauce. Once that cooked down to a thick, saucy consistency, I folded in heaps of cheddar. Piled on top of crispy, jalapeno tostadas along with shredded cabbage, jalapenos, hot sauce, salsa, and onions.
See Notes for Garnish suggestions <3
PREP TIME
25 minutes
COOK TIME
40 minutes
INGREDIENTS
11
Serves: 4
Ingredients
- 8 whole8 whole8 whole Tostadas, Spicy jalapeno if available
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, Diced
- 3 whole3 whole3 whole Green Onion (Scallion), Sliced & separated light & dark portions
- 1 tsp1 tsp1 tsp Tex Mex Seasoning
- 540 ml540 ml540 ml Pinto Beans, Drained & lightly rinsed
- 296 ml296 ml296 ml Red Enchilada Sauce - Siete Foods, Any brand of red enchilada sauce
- 0.75 cup0.75 cup0.75 cup Cheddar Cheese, Old, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, pepper flakes, and garlic in a 10" skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about a minute. Add the onion, light portions of the green onions, Tex-Mex seasoning, and a good pinch of salt & pepper. Stir and let the onions cook for 7 - 8 minutes until mostly soft. Fold in the pinto beans along with another good pinch of salt and let the beans cook for about 5 minutes, stirring as they warm through.
- Pour in the enchilada sauce. Fill the can 1/3 of the way with water to swish out any remaining sauce and pour that in to the skillet. Once the beans start pretty rapidly bubbling, give them a good stir & reduce your heat to a simmer. Let the beans simmer 15 - 20 minutes, stirring as they cook to avoid any sticking to the skillet.
- After the cook time, there should still be some sauce, but it will be rich & thick. At this point, turn off the heat and stir in the cheddar cheese until melty and combined. Remove the skillet from the heat and keep it covered for 5 minutes as you set up your assembly station. Taste and adjust salt if needed prior to serving.
- To assemble, start with your crispy tostadas & spoon a generous serving of the cheesy beans in to the center of the tostadas. Spread your beans a bit, but don't cover the entire tostada or they'll get soft too quickly. Leave a good perimeter free of condiments. Next, top them with some shredded cabbage & cheddar, followed by a good spoonful of spicy green salsa. I'm obsessed with the Herdez Guacamole Salsa! Next, reserved green onions, diced red onions, hot sauce, sliced jals, and a squeeze of lime. Serve & ENJOY!
- NOTE - I didn't have sour cream when I made these, but that creamy, cool dollop would've really sealed the deal. If you have it, use a small dollop on each tostada.
Notes
- OPTIONAL GARNISHES - Shredded Red Cabbage, Cilantro, Pickled Onions, Sliced Jalapeno, Spicy Green Salsa, Shredded Old Cheddar, Finely Diced Red Onion, Reserved Dark Green Onions, Valentina Super Hot Sauce, Lime Wedges, Sour Cream
- Servings are estimated at 2 tostadas per person for a snack.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 382 |
| Fat: | 18 g |
| Carbohydrates: | 25 g |
| Protein: | 19 g |
| Cholesterol: | 47 g |
| Sodium: | 865 mg |
| Fiber: | 11 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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