Chipotle Bean Tostadas Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 medium onion, chopped
1 tsp ground cumin
4 cups of cooked pinto beans, drained ( either freshly made or 2 15-oz cans)
4 tsp tabasco chipotle pepper sauce
salt
1/2 cup high flash-point vegetable oil, such as grapeseed oil, peanut oil or 1/2 cup canola oil
1 dozen corn tortilla
salt
1 cup crumbled cotija cheese , queso seco
1 cup finely diced fresh tomato
1/2 cup thinly sliced red radish
1/2 cup loosely packed cilantro leaf
iceberg lettuce, thinly sliced and sprinkled with vinegar and salt
guacamole
sour cream

Directions:

1 Prepare the beans by sautéing onions in oil until softened in a large, thick-bottomed skillet. Add ground cumin and cook an additional 30 seconds. Add the beans, a teaspoon of salt, and a cup of water. Use a potato masher to mash the beans into the pan, until the consistency of (somewhat lumpy) mashed potatoes. Cook for a few minutes on medium hight heat until water is absorbed. Stir in the Chipotle Tabasco sauce and season to taste with more salt if needed. Remove to a warm burner out of the way, cover.
Tortilla-cookingTo prepare the tortillas, heat the oven to 200°F Line a baking pan with paper towels and place next to the stove. Heat 5 Tbsp of oil in a small skillet on medium high heat, until the bubbles form immediately when you insert the edge of a tortilla in it. Using tongs, place a tortilla in the hot oil and let cook until golden brown on both sides, about 30 seconds per side. You can use a metal spatula to flatten down the tortilla while cooking.
Tortilla-cookingUse tongs to lift the cooked tortilla out of the pan, allowing the excess oil to drip off of it, back into the pan. Place the cooked tortilla on the paper towels to absorb more of the oil. Sprinkle a little salt onto each warm tortilla. Do each tortilla one at a time this way. As you fill up a baking pan, put the pan in the oven to keep the tortillas warm.
Add more oil as needed. Carefully monitor the oil temperature. Don't let it get too hot, or the tortillas will burn, or too cool - they won't fry up crisp enough.
3 To serve, arrange the cheese, cilantro and tomatoes in separate small bowls. Put beans into a serving dish. Bring out the tortillas by batches, keeping the rest warm in the oven. Let people spread beans on to their tortillas and add sprinkle on the cheese, cilantro and tomatoes for each tostada. Optional additions are sliced lettuce, guacamole, sour cream, and salsa (though with the chipotle, you probably don't need any more heat).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1267.32 Kcal (5306 kJ)
Calories from fat	754.11 Kcal
		% Daily Value*
Total Fat	83.79g	129%
Cholesterol	236.6mg	79%
Sodium	4010.13mg	167%
Potassium	1140.31mg	24%
Total Carbs	61.76g	21%
Sugars	1.86g	7%
Dietary Fiber	15.33g	61%
Protein	70.19g	140%
Vitamin C	8.2mg	14%
Vitamin A	2mg	66%
Iron	5.1mg	28%
Calcium	1280mg	128%

Amount Per 100 g
Calories	480.25 Kcal (2011 kJ)
Calories from fat	285.77 Kcal
		% Daily Value*
Total Fat	31.75g	129%
Cholesterol	89.66mg	79%
Sodium	1519.64mg	167%
Potassium	432.12mg	24%
Total Carbs	23.4g	21%
Sugars	0.7g	7%
Dietary Fiber	5.81g	61%
Protein	26.6g	140%
Vitamin C	3.1mg	14%
Vitamin A	0.7mg	66%
Iron	1.9mg	28%
Calcium	485mg	128%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.5

Points
33

PointsPlus

Good Points

saturated fat free,
high fiber

Bad Points

High in Sodium,
High in Total Fat

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