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Black Bean Tostadas with Queso Fresco
Ingredients
- 2 cups canned black beans, drained
- 1/2 cup queso fresca cheese, crumbled
- 1/2 cup sour cream
- 1/4 teaspoon cumin seed, toasted, coarse ground
- 1/4 teaspoon kosher salt
- 1/4 teaspoon lime zest, fresh
- 1 teaspoon vegetable oil
- 1/2 teaspoon California style garlic and pepper seasoning
- 8 corn tortillas
- 1 teaspoon vegetable oil
- 1/2 cup roasted tomato salsa
- 4 lime wedges, grilled (optional)
- 4 sprigs fresh cilantro
Smoky-fresh grilled corn tortillas add authentic flavor to this simple recipe. Top with garlicky seasoned black beans, crumbled Mexican cheese, cumin crema and salsa for a fresh and contemporary Mexican appetizer or light dinner paired with grilled chicken.
Why Try? This hot-off-the-grill tostada recipe makes a great light dinner or fun appetizer for entertaining. Signaturize tostadas with added toppings such as chunky guacamole, marinated grilled shrimp, char-roasted corn cut from the cob or colorful grilled peppers and onions.
Foodie Byte: We love the smoky flavor of crisp chargrilled corn tortillas; but this recipe also works great inside on the stove top. Simply brush tortillas lightly with oil and heat each in a nonstick pan for about 1 minute on each side or until crisp and light golden brown, then drain.
Preparation
- Preheat grill.
- Combine sour cream, cumin, salt and lime zest in bowl and whisk to blend. Reserve.
- Combine black beans, oil and garlic pepper in small nonstick skillet and toss to blend; heat over medium-low heat until warm. Cover and keep warm.
- Brush tortillas lightly with oil; grill over medium heat for 1 minute on each side or until light golden brown. Remove from grill.
- Top each warm tortilla with 1/4 cup beans and 1 tablespoon each crumbled cheese, salsa and cumin crema. Arrange on serving plates or large platter.
- Garnish tostadas with grilled lime wedges and fresh cilantro.