Bean and cheese tostada, with a breakfast variation
Ethan Chlebowski · ♥ 14.6K likes · 476.6K views · 14 min video
Read about pinto beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 g oil
- 2 cloves garlic
- whole cumin seeds
- tostadas
Heat a pan over medium-high with a 5 g drizzle of oil; toast the sliced garlic and whole cumin seeds 60 seconds to flavour the oil.
- smoked paprika
- 1 can pinto beans
Sprinkle in smoked paprika, then add the can of pinto beans with its liquid; simmer about five minutes, mashing with a potato masher or fork to the texture wanted; simmer longer to thicken.
- salt
- lime juice
- iceberg lettuce
- red onion
- cherry tomatoes
- Colby Jack
Adjust salt and lime juice to taste.
- crema
Assemble: cheese first on the tostada, hot beans over it so the cheese softens, then a drizzle of crema.
Assembling bean and cheese, breakfast or lunch
Variation, breakfast: top with a crispy sunny-side-up fried egg, hot sauce, cilantro and queso fresco.
- egg
- hot sauce
- cilantro
- queso fresco
Variation, lunch: top with shredded lettuce, red onion and diced tomato.