Honey-Chipotle Beef & Black Bean Tostadas with Lime Rice

Honey-Chipotle Beef & Black Bean Tostadas

with Lime Rice

35 MIN
2 Servings
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    From the Test Kitchen

    This zesty meal pairs crispy, oven-toasted tortillas with tender glazed beef and carrots, which get irresistibly spicy-sweet flavor from a combo of honey, fresh lime juice, and fiery chipotle paste—tempered by a drizzle of cooling sour cream. We’re serving it all with a side of fluffy white rice brightened with lime zest.
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    • Nutrition
      PER SERVING
    • Calories
      970 Cals (est.)
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    ingredients
    Honey-Chipotle Beef & Black Bean Tostadas with Lime Rice
    Title
    • 10 oz Thinly Sliced Beef
    • 1 15.5-Oz Can Black Beans
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 1 Lime
    • 2 cloves Garlic
    • ¼ cup Sour Cream
    • 1 Tbsp Honey
    • 2 tsps Chipotle Chile Paste
    time-saving
    tips & techniques
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Leaving the oven on and reserving the sheet pan, transfer the roasted carrots to a plate. Remove and discard the foil.

    Cook the rice
    2 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

    Cook the beans
    4 Cook the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

    Toast the tortillas
    5 Toast the tortillas

    Place the tortillas on the same sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a work surface.

    Cook the beef & serve your dish
    6 Cook the beef & serve your dish

    Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the roasted carrots, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until coated and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cooked beans, cooked beef and carrots, and lime sour cream. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the tostadas with the lime rice on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Leaving the oven on and reserving the sheet pan, transfer the roasted carrots to a plate. Remove and discard the foil.

    2 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork.

    Cook the rice
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

    4 Cook the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

    Cook the beans
    Toast the tortillas
    5 Toast the tortillas

    Place the tortillas on the same sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a work surface.

    6 Cook the beef & serve your dish

    Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the roasted carrots, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until coated and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cooked beans, cooked beef and carrots, and lime sour cream. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the tostadas with the lime rice on the side. Enjoy!

    Cook the beef & serve your dish
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