Tostada supreme with refried beans
Brian Lagerstrom · ♥ 29.3K likes · 919.9K views · 17 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can black beans
- 1 can black beans
- 5 g salt
Combine one drained can of black beans and one undrained can in a food processor with 5 grams of salt, 10 grams of onion powder, 10 grams of ground cumin and 5 grams of garlic powder.
- 10 g onion powder
- 10 g ground cumin
- 5 g garlic powder
Spin for about 30 seconds until pretty smooth; without a processor, smash the beans in the pan as they refry.
- olive oil
Heat a large nonstick pan over medium high, add a bunch of olive oil and the seasoned bean puree, and fry about 10 minutes, stirring frequently.
- lime juice
They should be a little thinner than you think, because they thicken as they sit; add lime juice at serving for acidity.
- 4 whole corn tostada shells
Drop four corn tostada shells into a 350F oven to reheat and toast about five minutes.
- avocado
- 4 whole cherry tomatoes
Smear a very generous dose of refrieds on the hot shell and top with diced fresh avocado and four to five sliced cherry tomatoes.