2 cans (15 ounces each)pinto beansdon't drain (see note 1)
1tablespoonfresh chopped cilantrosee note 2
1teaspoonchipotle chili powder
¼cuproasted pumpkin seeds
1mediumlimesliced into wedges
1-2tablespoonschopped cilantrofor topping
freshly ground black pepperto taste
Quick Pickled Red Onions
Slice red onion into very thin strips. Pack tightly into a pint sized mason jar.
In a small sauce pot, combine water, vinegars, honey or agave and 1teaspoon salt. Bring vinegar mixture to a simmer over medium heat. Stir until salt and sugar are dissolved. Turn heat off and let cool until warm but not hot.
Pour warm vinegar mixture over the red onions so that all onions are covered. Let cool to room temperature before covering and transferring to a fridge. The onions are ready to enjoy in half an hour.
In a high powered blender or food processor combine one avocado, Greek yogurt, juice from one lime, ¼ cup chopped cilantro and ⅛ teaspoon salt. Blend until smooth. Add water as needed to make the crema drizzling consistency.
Preheat the oven to 400 degrees F. Evenly layer 8 tortillas on a baking sheet. Once the oven is preheated, cook the tortillas for 8 minutes, or until golden and crisp but not burnt.
Meanwhile, place a medium saucepot over medium heat. Add the chopped bell pepper, pinto beans with liquid, cilantro, chipotle chili powder, salt and garlic powder. Stir to combine. Stew over medium heat for 10 minutes, stirring occasionally. Add extra liquid as needed to prevent burning.
Use a potato masher or fork to mash the pinto beans to desired consistency. I usually leave a few whole beans.
To assemble tostadas, evenly distribute beans across the 8 toasted tortillas. Spread into an even layer. Top with pumpkin seeds, cotija cheese, a few strips of pickled onions and a drizzle of avocado crema. Serve topped with freshly ground black pepper, fresh chopped cilantro and a lime wedge.
Pinto beans: The liquid from the canned pinto beans is important in this recipe. If using cooked pinto beans, add an extra ¼ cup water or vegetable broth . I recommend "no salt added" pinto beans.
Cilantro: I recommend buying a bunch of cilantro as it is used in the beans, crema and as a topping.
Leftovers: Refrigerate tostada components separately for up to 3-4 days. Assemble before enjoying.
Quick pickled onions will keep for up to 14 days. You can also add minced garlic, red pepper flakes, black peppercorns, etc. as desired.