Spicy Butter Bean Tostadas (Edit recipe)

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I eat spice in pretty much everything I make, so if I call a recipe "spicy", expect a whallop of heat lol. I made a spicy butter bean sauté that I piled on top of Jalapeno Tostadas along with cheese, spicy green salsa, chipotle mayo, sliced jalapenos, red cabbage, and fresh cilantro. Spicy, crispy, and delish! See notes for garnishes! <3

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PREP TIME

25 minutes

COOK TIME

40 minutes

INGREDIENTS

18

Serves: 8

Ingredients

8 whole Tostadas, Jalapeno Flavour
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Pepperoncinis, packed in spicy chili oil
2 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
1 whole Jalapeno Peppers, diced
2 whole Green Onion (Scallion), sliced & separated light and dark
.5 tsp Chili Powder, New Mexico Chilies, Mexican Chili Powder
1 tsp Tex Mex Seasoning
.5 tsp Garlic Powder
.5 tsp Onion Powder
.25 tsp Cumin, Ground
.25 tsp Oregano, Dried
540 ml Butter Beans, Canned, drained & lightly rinsed
1.5 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n Broth
.5 Tbsp Tomato Paste
1 whole Himalayan Pink Salt, To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

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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, pepperoncini, and garlic, in a 10" skillet set to just about medium. Once heated, let everything sizzle together while stirring for about a minute. Add the onion, diced jalapeno, and light green portions of the green onions. Whisk together all of the spices and sprinkle in half of the spice blend with the veggies. Season with salt & pepper and let the veg cook 8 - 10 minutes until soft. Stir as needed and reduce the heat if you notice too much browning.
Stir in the butter beans and let them come to temp in the skillet, a couple of minutes. Pour in the broth and stir in the tomato paste. Once the mixture starts bubbling, season with the remaining spice blend and another good pinch of salt. Reduce to a simmer and let the beans simmer off about 25 minutes until the beans are soft and liquid has reduced exponentially, stirring throughout the cook time. Taste and season with additional salt if desired.
Assembly is simple. Get your tostadas out and start by spooning a healthy amount of your butter bean sauté on to the center of the tostadas. You don't want to smear the hot beans all over or you'll make the tostada too soft, too quickly. Next, a sprinkle of shredded cheese on each one followed by a spoon of salsa. Finish with some shredded cabbage, drizzle of chipotle mayo, dark portions of your green onions, sliced jalapenos, and fresh cilantro.
ENJOY!

Notes

Between the jalapeno, pepperoncini, spicy salsa, and chipotle mayo, these babies pack a very spicy punch. Cut the heat by reducing the pepperoncini. Cut it even more so by swapping in mild salsa at the end, and even a dollop of guac or sour cream!
Upon first taste, I found the beans extremely seasoned. With that being said, paired against all of the fresh garnishes, they were absolute perfection.
GARNISHES - Shredded Red Cabbage, Sliced Jalapenos, Fresh Cilantro, Spicy Green Salsa, Spicy Mayo of Choice, Dark Green Onions, Shredded Monterey Jack

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	92
Fat:	5 g
Carbohydrates:	10 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	249 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.