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Vegetable and Bean Tostadas

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 6 (6-inch) corn tortillas
  
• Vegetable oil spray
  
• 1 Tbsp vegetable oil
  
• 1-1/2 green bell peppers, stemmed, seeded, and sliced thin
  
• 2 cloves garlic, minced
  
• 1-1/2 Tbsp lime juice
  
• Salt and pepper
  
• 1 (15-ounce) can pinto beans, liquid reserved
  
• 1-1/2 tsp minced jarred jalapeños, plus 2 Tbsp brine
  
• 2 cups shredded green coleslaw mix
  
• 2 ounces queso fresco, crumbled (1/2 cup)
  
• 1/4 cup sour cream
  
• 1 Tbsp minced fresh cilantro
  






Instructions



1. Adjust oven rack to middle position and heat oven to 450°F. Spray tortillas with oil spray and spread on rimmed baking sheet. Bake until lightly browned and crisp, 8 to 10 minutes.
   
   
2. Meanwhile, heat 1-1/2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add bell peppers and onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Off heat, stir in 1-1/2 teaspoons lime juice and season with salt and pepper to taste. Transfer vegetables to bowl and cover to keep warm.
   
   
3. Heat remaining 1-1/2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add beans and their liquid, jalapeños, and 1-1/2 teaspoons jalapeño brine. Cook, mashing beans with potato masher, until mixture is thickened, about 5 minutes. Season with salt and pepper to taste.
   
   
4. Toss coleslaw mix with remaining 1-1/2 tablespoons jalapeño brine in bowl and season with salt and pepper to taste.
   
   
5. Spread bean mixture evenly over crisp tortillas, then top with queso fresco, cooked vegetables, and slaw. Whisk sour cream and remaining 1 tablespoon lime juice together and drizzle over top. Sprinkle with cilantro and serve.
   
   Serves 2