Best Kidney Bean Tostadas Recipes

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MEXICAN CHORIZO TOSTADAS



Mexican Chorizo Tostadas image

Amazing Mexican chorizo tostadas with kidney beans and cheese. With instructions on how to bake tostada shells.

Provided by Adina

Categories     Meat Recipes

Time 35m

Number Of Ingredients 19

Tostada shells:
4 large tortillas (See note 1 and note 2)
2 tablespoons olive oil
some chili flakes
some dried oregano
salt
Tostadas:
1/2 cup Greek yogurt (125 g)
¼ teaspoon fine sea salt
2 teaspoons chopped coriander (or parsley)
1 organic lime
2 chorizo sausages (each weighing about 125 g/ 4.4 oz)
1/2 cup kidney beans (100 g)
2 small fresh jalapeňos or 6-8 pickled jalapeňos pieces from a jar (to taste)
8 radishes
4 crispy salad leaves
1 cup g/ 3.5 oz/ 1 cup grated cheese (100 g, See note 3)
some chili flakes
salt and pepper

Steps:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line two baking trays with baking paper.
  • Season: Place the tortillas on the baking trays. Brush them with olive oil and sprinkle them with salt, chili flakes, and dried oregano.
  • Bake the tortillas for 4 minutes. Turn over and bake for about 3 minutes more or until crisp and lightly browned. Remove from the oven.
  • See above for tips on storing the tostada shells.
  • Stir the yogurt with salt and fresh herbs. Wash and dry the lime. Add the zest and the juice of 1/2 of the lime to the yogurt, stir well. Set aside. Keep the other half of the lime for later, cut it in wedges, and serve the wedges with the tostadas.
  • Sausages: Remove the chorizo casings. Heat a nonstick pan and add the sausages, breaking them into pieces with a wooden spoon. Fry over medium-low heat for about 3 minutes, breaking all the lumps with the wooden spoon.
  • Add the kidney beans and some salt.
  • Cook: Use a potato masher to roughly mash the chorizo and bean mixture. Cook until cooked through and rather crispy, about 7 minutes or so. Adjust the taste with more salt and some pepper, if necessary.
  • Prepare topping: While the sausages are cooking, shred the salad leaves, finely dice the radishes and finely chop the jalapeňos. Grate the cheese.
  • Top tostadas: Spread some yogurt on top of the tostadas. Divide the chorizo and bean mixture between the tostadas. Top with the shredded salad, radishes, jalapeňos and sprinkle with the cheese and chili flakes.
  • Serve immediately with lime wedges.

Nutrition Facts : ServingSize 1 g, Calories 674 kcal, Carbohydrate 41 g, Protein 31 g, Fat 43 g, SaturatedFat 16 g, Cholesterol 81 mg, Sodium 1460 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 25 g

REFRIED BEAN TOSTADAS



Refried Bean Tostadas image

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 tostadas.

Number Of Ingredients 12

6 flour tortillas (8 inches)
1/2 pound sliced fresh mushrooms
1 cup diced zucchini
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (7 ounces) white or shoepeg corn, drained
1 can (16 ounces) vegetarian refried beans, warmed
1-1/2 cups shredded lettuce
1-1/2 cups shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1-1/2 cups chopped tomatoes
6 tablespoons sour cream

Steps:

  • In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.

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