Pinto Bean Tostadas with Tomatoes, Poblano Pepper & Guacamole

Pinto Bean Tostadas

with Tomatoes, Poblano Pepper & Guacamole

35 MIN
+$1.99/serving 2 Servings
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Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Smoky-Flavored Poblano Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage
    • add Smoky-Flavored Poblano Pork Sausage

    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, poblano 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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    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
    fresh
    ingredients
    Pinto Bean Tostadas with Tomatoes, Poblano Pepper & Guacamole
    Title
    • 10 oz Smoky-Flavored Poblano Pork Sausage
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Pinto Beans
    • 2 Scallions
    • 1 Poblano Pepper
    • 1 Red 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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

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    Pinto Bean Tostadas

    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. Thoroughly wash your hands immediately after handling. 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 and crispy. Remove from the oven.

    4 Cook the sausage & vegetables

    Meanwhile, in the same pan, heat a drizzle of olive oil on medium- high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 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 sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the sausage & 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 sausage and 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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