chili lime black bean tostadas with avocado crema
Almost no-cook, but ALL THE FLAVOR!
Ingredients
- 8 yellow corn tortillas
- 1 tbsp + 2 tsp chipotle chili powder, divided
- 2 tsp lime zest
- 2 15-oz cans black beans, drained and rinsed
- 1/3 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 small shallot, finely minced
- 2 cloves garlic, grated
- 1 serrano or jalapeno pepper, chopped
- pickled red onions, extra cilantro, and sour cream/Greek yogurt, to serve
avocado crema
- 2 avocados
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
Instructions
- Preheat oven to 425 degrees.
- Toss 1 teaspoon kosher salt with 1 tablespoon of chipotle chili powder and the lime zest. Set aside.
- Rub both sides of the tortillas lightly and place on a large baking sheet. I fit 4 at a time on my baking sheet, so you will likely need to do two batches. Bake for 8-9 minutes until crisp. Sprinkle each tortilla with the chili lime salt while they're still warm, then transfer to a wire rack. Repeat with another batch of tortillas.
- In a large bowl, stir together the black beans, cilantro, lime juice, shallot, garlic, and the remaining 2 teaspoons of chipotle chili powder. Season with salt and pepper to taste.
- To make the avocado crema: add the avocado, yogurt, lime juice, and a pinch of salt to a large food processor. Blitz until very creamy and smooth, scraping down the sides as needed with a spatula, about 1-2 minutes. Taste and adjust salt as needed.
- Spread the tostadas with the avocado crema, then spoon black beans on top. Arrange pickled onion, cilantro, the serrano/jalapeno slices, and yogurt/sour cream over the black beans. Finish with a squeeze of lime juice. Serve immediately.
Notes
*To store: Tortillas keep well for up to 2 days sealed, at room temperature, in an airtight bag. The avocado crema and black beans keep well in the fridge for up to 5 days.
*Pickled red onions: Thinly slice a small red onion and place into a jar. Whisk together 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon kosher salt. Bring 1/2 cup of water to just a boil, then pour into the vinegar mix and stir until the granules dissolve. Pour over the onions, seal, and let sit at least 30 minutes at room temperature, or overnight in the fridge. Pickled onions keep well for up to a week.
*To make vegan: Use a nondairy Greek-style yogurt or vegan mayonnaise in the avocado crema.