Pinto Bean Tostadas with Tomatoes, Peppers & Guacamole

Pinto Bean Tostadas

with Tomatoes, Peppers & Guacamole

35 MIN
+$3.99/serving 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, sweet peppers, and onion cooked with spicy chipotle chile paste. The smoky heat is tempered by toppings of creamy guacamole and cotija cheese.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
    fresh
    ingredients
    Pinto Bean Tostadas with Tomatoes, Peppers & Guacamole
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 4 Flour Tortillas
    • 1 Red Onion
    • 4 oz Sweet Peppers
    • 1 15.5-Oz Can Pinto Beans
    • 2 Scallions
    • 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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Pinto Bean Tostadas

    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 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 stems of the peppers; remove the cores. Halve lengthwise, 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 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 and crispy. Remove from the oven.

    4 Cook the chicken & vegetables

    Meanwhile, pat the chicken 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 chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, diced onion, and diced pepper. Cook, stirring occasionally, 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 softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the chicken & 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 chicken and vegetables. Serve the tostadas topped with the creamy guacamole. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
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