Cilantro Beef & Black Bean Tostadas with Guacamole & Cotija Cheese

Cilantro Beef & Black Bean Tostadas

with Guacamole & Cotija Cheese

30 MIN
+$0.99/serving 4 Servings
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  • with Thinly Sliced Beef
    includes 20 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Cooked Pulled Pork
    includes 20 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork
  • with Cooked Pulled Pork

    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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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    ingredients
    Cilantro Beef & Black Bean Tostadas with Guacamole & Cotija Cheese
    Title
    • 20 oz Cooked Pulled Pork
    • 8 Flour Tortillas
    • 2 15.5-Oz Can Black Beans
    • 2 Poblano Peppers
    • ½ cup Sour Cream
    • ¼ cup Grated Cotija Cheese
    • ½ cup Cilantro Sauce
    • 4 tsps Chipotle Chile Paste
    • ½ cup Guacamole
    Prepare the ingredients
    1 Prepare the ingredients
    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. Drain and rinse the beans.
    Toast the tortillas
    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.

    Cook & mash the beans
    3 Cook & mash the beans

    Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/2 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.

    Cook the pork & serve your dish
    4 Cook the pork & serve your dish

    Meanwhile, 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 pulled pork. Cook, stirring frequently and breaking the meat apart with a spoon, 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 pork is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the toasted tortillas topped with the mashed beans, cooked pork, guacamole, and remaining sour cream. Garnish with the cotija. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients
    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the peppers; cut off and discard the stems. 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.

    Toast the tortillas
    Cook & mash the beans
    3 Cook & mash the beans

    Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/2 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 pork & serve your dish

    Meanwhile, 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 pulled pork. Cook, stirring frequently and breaking the meat apart with a spoon, 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 pork is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the toasted tortillas topped with the mashed beans, cooked pork, guacamole, and remaining sour cream. Garnish with the cotija. Enjoy!

    Cook the pork & serve your dish
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