Not like you need a reason to cook up some Mexican grub, but Cinco de Mayo is this week. It gives you the perfect excuse to whip up a batch of tacos. Or better yet, get a little creative with Mexican flavours – beans, tomatillos, masa harina, poblano, or even tamarind.
Let’s be real with one another – we’ve all had our fill of tacos from a box. Time to put our grown-up pants on and throw something different into the mix. Perhaps you could make some tostadas?
“What’s a tostada,” you ask?
Think of it as a flat taco, but with a classier presentation. Not to mention, they’re pretty quick to whip up. We all need a variety of speedy weeknight meals in our back pockets, amiright?!
The topping options are limitless and you can gussy them up in any fashion. I’ve been crushing on the black bean and chorizo combo, myself. Add a generous sprinkle of queso, avocado, and a sprig or two of cilantro and we’re in business.
And no pre-made taco seasoning in sight!
Black Bean & Chorizo Tostada
Ingredients
- 4-6 corn tortillas
- canola oil
- 1 cup chopped chorizo sausage
- 1 small yellow onion finely diced, (about 1 1/2 cups)
- 1 tbsp minced garlic
- 1/4 tsp chili powder
- 19 oz can black beans drained and rinsed (about 2 cups of beans)
- 1 cup water
- salt to taste
- queso fresco or feta
- lettuce avocado, red onion, cilantro, tomato, lime for serving
Instructions
- Preheat oven to 400 degrees F. Lightly brush both sides of each corn tortilla with oil and place on a parchment lined baking sheet. Bake for 15 minutes, flipping halfway through, or until crispy.
- In a medium skillet, heat chorizo until browned. Remove from the skillet.
- Add oil to the skillet and cook the onions until soft and translucent. Add garlic and cook until fragrant. Stir in chili powder.
- Add beans and water and bring to a simmer. Cook until the water has evaporated.
- Transfer 2/3 of the beans into a food processor and puree. Add back to the pan and mix with the remaining 1/3 of whole beans. Salt to taste.
- Spread beans onto corn tortillas. Top with chorizo and cheese. Also great with lettuce, avocado, red onion, cilantro, tomato, and a bit of lime.
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