REFRIED BEAN TOSTADAS WITH PICO DE GALLO & CILANTRO CREMA

Recipe by the Leek and the Carrot

Honestly, you can just make the pico de gallo and put it on anything (or eat it with chips). It’s absolutely delightful and a lovely way to use a bunch of tomatoes and hot peppers. BUT if you are looking to be a little creative, and have fun making your own refried beans and maybe even fried tortillas for tostadas, I promise it is worth it!!

Serves 4

Takes 2 hours

Ingredients:

1 cup dried black beans

2 garlic cloves, smashed

1/2 teaspoon kosher salt

4 cups water

6 tablespoons sunflower (or vegetable) oil*

8-10 flour or corn tortillas (or hard shell tortillas)

Pico de Gallo

4 cups finely diced tomatoes

1 shallot, finely chopped

2 serrano peppers, seeded and finely chopped

1-2 jalapenos, seeded and finely chopped

2 teaspoons red wine vinegar

1 teaspoon kosher salt

Cilantro Crema

3/4 cup packed cilantro

2 garlic cloves

3/4 cup whole fat Greek yogurt

1/2 teaspoon kosher salt


Directions:

  1. In a large saucepan, combine black beans, garlic, salt, and water. Bring to a boil, reduce to a simmer, and cook at a gentle simmer for an hour. Uncover and simmer 30 minutes more until water is almost fully reduced. Puree with an immersion blender.

  2. Meanwhile, prepare your pico de gallo by combining all ingredients in a medium bowl and tossing to combine. Place in the fridge until ready to eat or snack on it with chips while you wait for your beans to cook (and try not to finish it all).

  3. To prepare your cilantro crema. Combine cilantro and garlic in a food processor. Process until finely chopped. Add yogurt and salt and puree until smooth. Remove to a bowl and place in the fridge until the beans are ready. 

  4. In a large saute pan, heat sunflower oil over medium high heat. Gently fry tortillas one or two at a time (as many will fit). Place on a towel when finished to drain off excess grease. Set aside.

  5. When all your tortillas are crisped, there should be about 2 tablespoons of oil remaining in the pan. Reduce the heat to low and add your pureed beans. Cook gently until thickened, about 5 minutes. 

  6. Serve tostadas with a scoop of beans, a hefty dollop of cilantro crema, and finish with as much pico de gallo as you can fit. 

*If using pre-made tostadas or hard-shell tortillas, omit 4 tablespoons of the oil. You will only need 2 tablespoons to fry your beans. 

Tomatoes, Hot peppersBethanee WrightComment