45g of Protein

Cilantro Beef & Black Bean Tostadas

with Guacamole & Cotija Cheese

30 MIN

2 Servings

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with Thinly Sliced Beef

From the Test Kitchen

This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features tender beef coated in our cilantro sauce, plus a smoky, spicy layer of chipotle black beans and toppings of guacamole, cotija cheese, and sour cream.
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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

770 Cals (est.)

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fresh

ingredients

10 oz Thinly Sliced Beef
4 Flour Tortillas
1 15.5-Oz Can Black Beans
1 Poblano Pepper
¼ cup Sour Cream
2 Tbsps Grated Cotija Cheese
¼ cup Cilantro Sauce
2 tsps Chipotle Chile Paste
¼ cup Guacamole

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. Drain and rinse the beans.

2 Toast the tortillas

Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

3 Cook & mash the beans

Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently and mashing the beans with a potato masher (or the back of a spoon), 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in half the sour cream. Taste, then season with salt and pepper if desired.

4 Cook the beef & serve your dish

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the cilantro sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the toasted tortillas topped with the mashed beans, cooked beef, guacamole, and remaining sour cream. Garnish with the cotija. Enjoy!

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Cilantro Beef & Black Bean Tostadas