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Chorizo & Pinto Bean Tostadas

Chipotle Chorizo & Pinto Bean Tostada (Vegetarian)

Prep Time: 10 minutes
Cook Time: 30 minutes
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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