Black Bean & Guacamole Tostada – Open Faced Tacos Recipe
Description:
This Black Bean & Guacamole Tostada, also known as open-faced tacos, brings together the vibrant flavors of Mexico in every bite. A perfect blend of spicy refried beans, tangy guacamole, and fresh salsa, all layered atop crispy homemade corn tortillas, makes this vegetarian snack a delightful and satisfying dish. Whether as a quick bite or a fun appetizer, these tostadas are sure to please every palate.
Cuisine: Mexican
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn flour tortilla | 6 |
| For the Mexican Salsa | |
| Tomatoes | 8, halved |
| Onion | 1, finely chopped |
| Green Chillies | 3, finely chopped |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
| Tabasco Original Hot Sauce | 1 tablespoon |
| For the Guacamole | |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Cumin powder (Jeera) | 1/4 teaspoon |
| Lemon | 1, juice extracted |
| Salt | To taste |
| Coriander (Dhania) Leaves | 6 sprigs, finely chopped |
| For the Refried Beans | |
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Rajma (Large Kidney Beans) | 1 cup, uncooked, soaked for 8 hours |
| Homemade tomato puree | 1/4 cup |
| Tabasco Original Hot Sauce | 1 tablespoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Salt | To taste |
| For the Topping | |
| Lettuce leaves | 1 cup, shredded |
| Cheddar cheese | 1/2 cup, grated |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions
Step 1: Prepare the Tortillas
You can either use store-bought tortillas or make your own. To make homemade tortillas, refer to our Homemade Corn Tortilla Recipe.
Once ready, preheat your oven to 200°C (392°F) for 10 minutes. Brush the tortillas lightly with oil and sprinkle with salt. Place the tortillas on a baking tray and bake for 8-15 minutes, or until golden brown and crispy. Once baked, remove from the oven and set aside to cool, allowing them to crisp further.
Step 2: Make the Mexican Salsa
In a pressure cooker, cook the halved tomatoes with 2 tablespoons of water for 2 whistles. Turn off the heat and let the pressure release naturally. After opening the cooker, peel and chop the tomatoes. In a mixing bowl, combine the tomatoes with finely chopped onion, green chilies, cumin powder, red chili powder, salt, sugar, and coriander leaves. Add Tabasco Hot Sauce and mix well. Set aside.
Step 3: Prepare the Guacamole
Cut the avocados in half, remove the pits, and scoop out the flesh. Mash the avocado with a fork to your desired consistency, whether smooth or slightly chunky. Add finely chopped onion, green chilies, cumin powder, lemon juice, salt, and coriander leaves. Mix well and set aside.
Step 4: Cook the Refried Beans
Pressure cook the soaked rajma (kidney beans) in 2 cups of water with a pinch of salt for 4-5 whistles. Reduce heat and simmer for 10-15 minutes. Once done, release the pressure naturally. If there’s excess water, drain it, but leave a few tablespoons of liquid for the beans. Mash the beans slightly, leaving some chunks for texture.
Heat olive oil in a heavy-bottomed pan. Add finely chopped garlic and sauté for a few seconds. Stir in tomato puree, cumin powder, red chili powder, and Tabasco Hot Sauce. Add the mashed rajma and cook for a couple of minutes, stirring well until the mixture becomes creamy. Adjust salt and spice levels to your preference.
Step 5: Assemble the Tostada
Spread about 2 tablespoons of refried beans onto each tostada shell. Top with 2 tablespoons of guacamole, a handful of shredded lettuce, and a generous sprinkle of grated cheddar cheese. Finish by adding about 2 tablespoons of fresh Mexican salsa. Serve immediately for the best crunch and flavor.
Serve these Black Bean & Guacamole Tostadas with a refreshing Cucumber Ginger Lemonade for a light and delicious summer meal!
