Pinto Bean Tostadas with Tomatoes, Bell Pepper & Guacamole

Pinto Bean Tostadas

with Tomatoes, Bell Pepper & Guacamole

35 MIN
2 Servings
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    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 a trio of tomatoes, bell pepper, and onion cooked with spicy chipotle chile paste. The smoky heat is tempered by mashed pinto beans and toppings of creamy guacamole and cotija cheese.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Pinto Bean Tostadas with Tomatoes, Bell Pepper & Guacamole
    Title
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Pinto Beans
    • 1 Bell Pepper
    • 2 Scallions
    • 1 Red Or Yellow Onion
    • 4 oz Grape Tomatoes
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Sour Cream
    • ¼ cup Guacamole
    • 2 tsps Chipotle Chile Paste
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the guacamole and 1 tablespoon of the sour cream; season with salt and pepper.

    Cook & mash the beans
    2 Cook & mash the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. 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. Transfer to a bowl; stir in the remaining sour cream. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Toast the tortillas
    3 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. Remove from the oven.

    Cook the vegetables
    4 Cook the vegetables

    Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, diced onion, and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), 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. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are coated and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble the tostadas & serve your dish
    5 Assemble the tostadas & serve your dish
    Assemble the tostadas using the toasted tortillas, mashed beans, and cooked vegetables. Serve the tostadas topped with the creamy guacamole. Garnish with the cotija and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the guacamole and 1 tablespoon of the sour cream; season with salt and pepper.

    2 Cook & mash the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. 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. Transfer to a bowl; stir in the remaining sour cream. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook & mash the beans
    Toast the tortillas
    3 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. Remove from the oven.

    4 Cook the vegetables

    Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, diced onion, and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), 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. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are coated and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Assemble the tostadas & serve your dish
    5 Assemble the tostadas & serve your dish
    Assemble the tostadas using the toasted tortillas, mashed beans, and cooked vegetables. Serve the tostadas topped with the creamy guacamole. Garnish with the cotija and sliced green tops of the scallions. Enjoy!
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