Beans & Legumes | Recipe Categories | Goop Beans & Legumes | Recipe Categories | Goop These tostadas are a great after-school snack or easy weeknight dinner the whole family will love. If you don’t have time to fry the tortillas, you can buy pre-made tostadas at most grocery stores. 1. First, make the pickled onions. Combine the sliced red onion, lime juice, ¾ teaspoon salt, chili powder, and sugar in a medium bowl. Toss together and let sit while you prepare the rest of the ingredients. 2. Heat the avocado oil in a medium sauté pan with high sides (you want the oil to come about ½-inch up the sides). When the oil is hot (you’ll know it’s ready if you dip a corner of a tortilla in and it immediately starts bubbling), add one tortilla at a time and fry until golden brown, about 2 minutes. 3. As you fry the tortillas, remove them to a paper towel-lined baking sheet and season immediately with salt. 4. Heat the black beans up in a small saucepan until just warm, adding a little water to thin them as needed. 5. To assemble, divide the black beans between the ten tostada shells. Top with sliced avocado and season with a little salt. 6. Top with pickled onions, a drizzle of salsa, and crumbled queso fresco. Makes 10 tostadas1 red onion, thinly sliced, juice of 2 limes, ¾ teaspoon kosher salt + extra for seasoning, ¼ teaspoon chili powder, ½ teaspoon sugar, 10 corn tortillas, ½ cup (or as needed) avocado oil, 1 14-ounce can organic refried black beans, 4 ripe avocados, thinly sliced, ¾ cup of your favorite salsa, ½ cup crumbled queso fresco.



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