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My favorite thing from Taco Bell is their tostadas. Sadly, they are no longer on the menu. This means I have had to recreate ones at home, which isn't sad at all. Mixing green chiles with black beans and mushing until they are thick and creamy creates a depth of flavor that really allows all the toppings to shine. I used the cilantro jalapeno lime crunch from trader joes, but I have a hunch that it's sold out or discontinued because I have not seen it in stores recently. So if you don't have some as I do, they use the chili onion crunch or omit it entirely. This is still delicious without it!
The tostada is a traditional Mexican dish that has been enjoyed for centuries. The word "tostada" comes from the Spanish word "tostar," which means "to toast." It refers to a crispy tortilla that has been fried or toasted until it is golden brown and crunchy.
The origins of the tostada can be traced back to ancient Mesoamerican civilizations, such as the Aztecs and Mayans, who used toasted corn tortillas as a base for many of their meals. They would top the tortillas with various ingredients, including beans, meat, vegetables, and sauces, to create a hearty and flavorful meal.
After the Spanish conquest of Mexico in the 16th century, European ingredients such as cheese, beef, and chicken were added to the tostada. Over time, the dish spread throughout Mexico and became a popular street food and snack.
Today, tostadas are enjoyed not only in Mexico but also in many other parts of the world. They are often served as an appetizer, snack, or light meal and can be topped with a wide variety of ingredients, depending on personal taste and regional traditions.
Green Chili Black Bean Tostadas w/ Greek yogurt, feta cheese, avocado, cilantro jalapeño lime crunch, pickled red onion, green onion, cilantro
Makes 4 tostadas
1-15oz can of black beans, drained but not rinsed
1-4oz can of green chiles
Salt
4 corn tostadas shells
1 avocado, sliced
Greek yogurt or sour cream (vegan or reg)
Feta or cotija cheese (vegan or reg)
Picked red onion
Cilantro lime jalapeño crunch (optional, can use chili onion crunch instead)
Cilantro
Green onion, sliced
Add the black beans and green chiles to a small saucepan over medium-low heat. Using the back of a spoon, smash the black beans while cooking for 10-13 minutes until thick creamy consistency forms. Then season with salt to taste. Then layer the tostadas with beans, greek yogurt, avocado, cilantro/jalapeño/lime crunch if using, pickled red onion, cheese, cilantro, and green onion. Enjoy!