How to Make a Rio Grande Black Bean Tostado

This tostado is basically an open-faced taco

Make a South-of-the-Border-inspired treat: the tostado. A tostado is an open-faced version of a taco with the fillings served on a flat, fried tortilla instead of in a folded one. Tostado is the Spanish word for toasted, in reference to the crispy tortilla on the bottom of the dish. Recipes for tostados basically consist of beans, cheese and a salad-like topping. Other ingredients can be added at the chef's discretion. Look for fried tostado shells with the taco shells or tortillas in supermarkets.

Things You'll Need

• 1 3/4 cups cooked black beans
• 1 tsp. ground cumin
• 2 tsp. chopped green chilies (optional)
• 1/4 cup chicken or vegetable broth
• Bowl
• Fork
• 8 tostada shells
• 2 cups cooked, shredded chicken or turkey (optional)
• 1 1/2 cups shredded cheddar cheese
• 2 cups shredded lettuce
• 1 cup salsa
• 1/2 cup sour cream (optional)

Instructions

1. Mix together the black beans, cumin, optional green chilies and chicken broth with a fork, coarsely mashing the beans as your combine the ingredients.

2. Evenly divide the black bean mixture among the tostado shells, spreading it as you would peanut butter on each shell.

3. Top each bean-covered shell with 1/4 cup of the meat, if you choose, and 3 tbsp. of the shredded cheese.

4. Sprinkle 1/4 cup of shredded lettuce on top of the tostados.

5. Spoon 2 tbsp. of salsa, and 1 tbsp. of sour cream if you choose, on top of each tostado. Serve immediately.

Tips & Warnings

• Substitute one 15 oz. can of black beans, drained and rinsed for the cooked black beans in the recipe.

• Use Mexican blend shredded cheese for more spice instead of shredded cheddar cheese.

References

• The Big Apple; Tostada (Tostado); Barry Popik; 2 December 2007
• Jennieo Food Service: Turkey and Black Bean Tostada Recipe
• Food Network; Chicken and Black Bean Tostada Recipe; Food Network Magazine
• "The Border Cookbook"; Cheryl Alters Jamison; 1995