Beer Bean Tostadas

I love mexican! Not the melted cheese covered type of mexican that most people like. Instead fresh mexican using ingredients like avocado, cilantro, lime juice. I love to find new ways to eat it and literally probably eat it once a week or at least every other. There is your traditional tacos, enchiladas, burritos, nachos and taco salad. You might have also seen my lettuce wraps, lasagna and pizza. We always have ground beef in our freezer, so mexican is such a great quick lunch or weeknight meal, which I am relying on quite a bit lately. 

Our evenings seem to be filled with lots of things: getting ready for the baby, keeping our new house in order, me trying to continue to learn and accomplish some things on my long personal to do list because our sweet bundle of joy will be here before we know it and that will be our focus! And of course relaxing and trying to take care of myself. My energy is actually pretty good still so I am thankful for that, but instead of being in the kitchen cooking, we are wanting to take long walks with our doggie children while it isn’t too hot. Anyway, a few weeks ago, I tried a recipe for beer bean stuffed peppers and decided to take the beer bean idea and instead make tostadas - one of my favorites. Hope you enjoy!

Beer Bean Tostadas

Inspired by Cookie and Kate

Serves 4 (2 tostadas each)

Ingredients:

Corn tortillas, 8

Black beans, 2 cans or 4 cups fresh beans cooked

Onion, 1 medium (about 1 cup chopped)

Garlic, 2-3 cloves chopped

Cinnamon, ½ tsp

Adobe sauce, 1 tsp (these peppers come in a can; I never use the entire can, so freeze it)

Mexican beer, 12 oz

Salt, if using fresh beans

Heat oil over medium heat. Cook onion for four minutes and then add garlic and cook one more. Add beans, cinnamon, pepper sauce and salt, mixing to combine.

Better Bonus Tip: If you don’t have or want to use adobe sauce, you can use ½ tsp of chipotle and ½ tsp chili powder.

Add beer and cook for total of 15-20 minutes, until the beer is absorbed, on medium low heat.

Better Bonus Tip: The beans will naturally lose some of their form, but feel free to mash completely once done cooking if you would like.

While beans are cooking, fill a small saute pan with oil making sure to cover the bottom and heat over medium high heat. Add the corn tortillas one at a time and cook for 1-2 minutes on each side, until crispy. Let drain on a paper towel until beans are ready.

Better Bonus Tip: If you are like my husband and don’t really like to try to eat a tostada, because it can be tricky - try making these into tacos.

Layer beans on crispy tortilla shells and layer with your choice of toppings.

Suggested toppings:

• Lettuce
• Tomato
• Red onion
• Avocado
• Cilantro
• Lime
• Rice
• Corn
• Favorite salsa
• Cheese: your favorite shredded or crumbled feta or queso fresco
• Sour cream

Serve immediately or they will get soggy.

Enjoy! What is your favorite creative mexican dish using fresh ingredients?

~Ashley