Cheese Stuffed Tostadas Recipes

CHEESE-STUFFED TOSTADAS

Cheese-Stuffed Tostadas image

Tostadas are a quick and easy way to add a little excitement to the usual taco night, and this meat-free version is no exception. Because between the crispy tortillas, creamy black bean mash, and smoky chipotle (oh, and did we mention plenty of melty cheese?) there's plenty of delicious fun to be had with this 30-minute dinner.

Provided by Lauryn Tyrell

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, peeled and sliced
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, not drained
1 tablespoon chopped chipotle chile in adobo sauce
Kosher salt and freshly ground pepper
8 corn tortillas (5-inch)
5 ounces Monterey Jack, grated (1 heaping cup)
Shredded lettuce, sliced radishes, and salsa, for serving

Steps:

Heat oil in a skillet over medium-high. Add garlic and cook until just golden. Stir in chopped cilantro and cumin, then beans with liquid, chipotle, and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 6 to 7 minutes.
Preheat broiler. Place 4 tortillas on a rimmed baking sheet brushed with oil. Divide cheese among them, piled in centers, and top with remaining tortillas. Brush tops with oil. Broil, rotating sheet once, until tops are crisp, 3 to 4 minutes.
Flip and broil until second sides are crisp, 2 to 3 minutes more. Smash beans with the back of a spoon and spread mixture over tostadas. Top with lettuce, radishes, salsa, and cilantro leaves; serve.

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