Hunger Trap Cooking Class
Servings: 4
Calories: 1392kcal
Ingredients
Pinto Beans:
- 2 tablespoons canola or vegetable oil
- ½ yellow onion chopped small
- ½ jalapeno chopped small
- 2 garlic cloves chopped fine
- ½ teaspoon dry oregano
- 2 teaspoons cumin
- 1 ¼ teaspoon salt
- 1 teaspoon black pepper
- 2 15 oz. cans pinto beans, drained
- 1 cup water
Chipotle Soyrizo:
- 1 cup water
- 1 teaspoon black pepper
- 1 teaspoon coriander
- 1 chipotle pepper in adobo sauce chopped small
- 2 garlic cloves chopped fine
- 12 oz. soy chorizo
Guacamole:
- 3 avocados halved, seeded, and mashed
- 1/8 yellow onion chopped medium (equal to 1/4 cup chopped)
- 1/2 jalapeno chopped fine
- Juice of ½ lime
- 1 garlic clove chopped fine
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped cilantro
Tostadas:
- 16 corn tortillas
- 1 cup canola or vegetable oil
- 8 sprigs cilantro garnish
- ½ cup shredded Cotija cheese or shredded cheese of choice
Instructions
To make pinto beans:
- Turn the heat to medium in a medium pot, add oil and onion, cook for 2 minutes. Add the jalapeno, garlic, oregano, cumin, salt, and pepper, cook for 20 seconds. Add pinto’s and water bring to a boil, reduce heat to low, and cook for 15 minutes.
- Smash beans against the side of the pot to test creaminess. If beans give resistance cook for 5 more minutes. If beans smash against pot, cut off heat, taste beans adjust seasonings then smash beans until creamy.
- Cut heat on to medium and stir constantly for 3 minutes. Remove from heat and cover.
To make soy chorizo:
- Turn the heat to medium-high in a large skillet, add water, black pepper, coriander, chipotle, and garlic. Bring to a simmer (small bubbles on the bottom of the pot) then add soy chorizo and cook for 5 to 7 minutes.
To make guacamole:
- While soy chorizo is cooking make guacamole. Mix all ingredients in a bowl and allow to sit in refrigerator for 10 minutes before serving.
To make tostadas:
- Turn on the heat to medium-high in a skillet, add 1 cup of oil and bring to 350°F. Fry corn tortillas one at a time, until crispy and brown about 1 to 2 minutes. Drain on a paper towel-lined baking sheet.
To assemble:
- Take one tortilla, smear pinto beans on the bottom, guacamole, and cheese. On another tortilla smear beans, soyrizo, guacamole, cheese, pico de gallo, and a sprig of cilantro over top. Serve immediately.
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Nutrition
Calories: 1392kcal | Carbohydrates: 105g | Protein: 37g | Fat: 97g | Saturated Fat: 12g | Cholesterol: 17mg | Sodium: 2129mg | Potassium: 1722mg | Fiber: 32g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 24mg | Calcium: 317mg | Iron: 11mg
*Nutrition information is a rough estimate.
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