chili lime black bean tostadas with avocado crema

I don’t feel like cookin’, so I ain’t gonna cook.

Today, Tuesday, saw our first heat advisory of the season. I’m pretty surprised that a few days prior to this didn’t yield warnings: it’s been horribly steamy in the afternoons. On my walk I felt that my skin was puckering. Ah, summers in Florida: glamorized by out-of-towners, loathed by locals who aren’t closet dragons.

This wild weather has me not wanting to cook. I just don’t want to be overassed with ovens and stoves or propelling our house temp to 77 before it takes eight hours to finally drift down to our sleep-time 70 degree setting. Summer decreases my energy and willpower immensely – I don’t quite understand the appeal of beach days, since the gulf temp is probably 86-87 or more so jumping in the water isn’t a refreshing reprieve.

You’ll likely, then, see a lot of minimal heat recipes popping up on FMG these next weeks. Maybe a little oven action here and there if we bake cookies or doughnuts, or crisp up some tortillas as in today’s recipe, but we aren’t slow braising shit here in July. Lots of color, lots of chilled food, but lots of fun. That’s how we swing in this space.

I’m not even sure where this idea came from, probably some 4 am brain dump or another, or a craving for tacos that not even tacos could fulfill. That doesn’t make sense, but it did in my head, so leave me alone. Tostadas are an easier rendition of crispy-shell tacos because you don’t even have to mold the tortillas in any given shape. Just bake them until they’ve got a good crunch and throw on whatever you want.

In this case, we’ve got a salty, limey avocado crema, a savory black bean salsa-esque mixture, and lots of accompaniments like pickled onion, cilantro, a spicy serrano pepper, and cooling Greek yogurt. A very lovely, simple 30 minute or less dinner that’s fairly healthy and vegan friendly, too!

Lotta Tostada

Traditionally, tostada shells are fried in oil, but we’re taking a less messy and less intense shortcut by baking them up in the oven, then sprinkling an addicting chili lime seasoning overtop once they’re crisped up. So good.

Rub both sides of the tortillas – I used yellow corn, I think they work best for this type of recipe – with olive oil and place in one layer on a large baking sheet. I did two batches to avoid overcrowding in the oven, so keep in mind that may be necessary for you, too.

Bake the tortillas for about 7-8 minutes. Remove from the oven and immediately sprinkle the seasoning while they’re still warm. J would argue that the tostada shells are the best part of the recipe. The spice rub is so simplistic, but incredible.

Beans, Beans, Good For the Soul

To make them nom, stir in a bowl.

That’s not how the song goes, just trying to be polite here.

The black beans transform into something of a salsa for this dish, so we’re not cooking them. Thus, use canned beans, or prepared dry ones you’ve already boiled and softened if you do such a thing.

Mix the beans with lots of fresh cilantro, lime juice, a shallot, garlic cloves, chipotle chili powder, and a pinch of salt and pepper. Taste and adjust the seasonings as you will. Sometimes I’ll go a bit heavier handed on the cilantro or lime, just depends on my mood.

Bravo-cado

Finally, avocado crema. I make this all the time for tacos and love having leftovers in my fridge. The creamy condiment serves many a recipe beautifully.

To make, just whip up a couple ripe avocados with Greek yogurt, lime juice, and salt. As always, give the crema a scoop to taste for salt.

Put those tostadas together! Spread avocado crema, sprinkle black beans, garnish with cilantro/pickled onions/serrano pepper (if you want some extra spice!), and a splotch of Greek yogurt or sour cream. I also throw own some tomato salsa if I’m feeling it, too.

If you’re vegan, you really only need to swap the crema’s Greek yogurt for a vegan alternative, or vegan mayonnaise. And, of course, leave the yogurt garnish to your non-vegan friends.

For left overs, store everything separate, with the tostadas kept at room temperature in a sealed bag and the crema and black beans in the fridge. The yogurt and lime juice seem to prevent the crema from browning quickly in my experience: I don’t usually have that problem. A lot more problems, but not that one.

These are nice and comforting, nourishing, and not at all time consuming for hellish weeknights. I like a salad on the side, often my Basic-Ass House Salad. Can’t go wrong with a bit of extra green.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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