Poblano Pork Sausage Tostadas

with Refried Beans & Cotija

30 MIN

+$1.99/serving 2 Servings

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with Ground Pork Chorizo

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 smoky-flavored pork poblano sausage, marinated tomatoes and radishes, and a creamy layer of mashed pinto beans with a squeeze of tangy lime juice folded in.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
1 15.5-Oz Can Pinto Beans
4 Flour Tortillas
4 oz Grape Tomatoes
3 oz Radishes
2 Scallions
¼ cup Sour Cream
2 Tbsps Grated Cotija Cheese
1 Lime

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the vegetables

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. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Halve the lime crosswise. Combine the halved tomatoes and sliced radishes in a bowl; add the juice of 1 lime half. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook & mash the beans

Meanwhile, 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 frequently, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid); season with salt and pepper. Cook, stirring frequently and mashing the beans using the back of a spoon (or potato masher), 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

3 Cook the chorizo

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

4 Toast the tortillas & serve your dish

Meanwhile, 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. Assemble the tostadas using the toasted tortillas, mashed beans, cooked chorizo, sour cream, and marinated vegetables. Serve the tostadas garnished with the cotija and sliced green tops of the scallions. Enjoy!