baked tostadas

Fresh tomatillo and black bean salsa is a delicious twist on traditional pico de gallo. This salsa is great on tostadas (recipe included), burritos, salads and more! Recipe yields approximately 8 tostadas.

Baked Tostadas with Tomatillo Black Bean Salsa

shallot (an entire bulb), finely chopped

garlic, minced

jalapeño, seeded and minced

½ cup cilantro, chopped

lime,

black beans,

Salt and black pepper,

corn tortillas (make sure they’re 100% corn

Cooking spray olive oil

olive oil

Hot sauce of your choice

Red pepper flakes (optional)

feta cheese (highly

To make the salsa: In a medium bowl, combine all of the prepared ingredients. Taste and adjust the seasoning if necessary (more lime juice, salt and pepper, etc.). Cover the salsa and let it rest for at least 30 minutes in order for the flavors to meld and the beans to soak up the surrounding flavors.

To make the tostadas: Preheat the oven to 450 degrees Fahrenheit. Spray each tortilla with cooking spray on both sides (I used organic olive oil spray) or brush them lightly with olive oil. Place them on a baking sheet in a single layer. Bake for 8 to 12 minutes, until golden and crispy.

In a skillet over medium heat, pour in the olive oil. Add black beans and their cooking liquid, and mix in some hot sauce and red pepper flakes. Mash the mixture with a potato masher for five minutes or longer, until the beans have reduced to your desired consistency. (This is the lazy way to do it, if you’d like to go all out, make the beans as directed in my chipotle-glazed squash recipe).

Spread bean mixture evenly over each tortilla and top with tomatillo salsa. Finish with your selected toppings. Pick it up with your hands or be fancy and eat it with a fork and steak knife.

"Get a rope."  Ha! I loved those commercials. I'm so excited for you to get to travel up to NYC! And I love the salsa verde version you created. Mmmmm.

I don't think I ever had tomatillos- I should give it a try!

Delicious!  I stumbled upon your blog last week and found so many delicious recipes I could not wait to try.  I made this one for friends Tuesday night and we could not believe how great it was.  They said we should quit going to Mexican restaurants it was so good!

Kate, I stumbled on this recipe during my pantry/fridge clean-out. I was looking for something to do with my tomatillos. I was missing a couple of ingredients but managed to use a couple substitutes (red onion for the shallot, and lemon juice for lime juice).  Then I noticed I did not have another can of black beans so I used the green goddess hummus (again, using subs) as my bean base on the tostada and man, it still came out great! Thank you for some great vegetarian options. I have been feeling so alive since I have started my gradual switch.

Made this recipe for some family and everyone loved it! I was hesitant to try it at first because I haven’t cooked with tomatillos before. I typically think of tomatillos as being blended into sauces rather than chopped up and eaten like a pico de gallo. Boy am I glad I tried it anyway! It tastes so fresh and vibrant - it’s really like nothing I have ever had before. I couldn’t stop eating it! I have already shared the recipe with a few others who loved it just as much as I did. 
I especially love this recipe since I am not a huge fan of regular tomatoes; this was an awesome alternative. Thanks Kate for this new family favorite!

I am 13 and made this for my family and we LOVED it! I've already made it 3 more times after that and will definitely  will be making it again! I love how healthy it is! Thanks for another yummy and healthy recipe!

I have made this 4x in the last 10 days, needless to say my husband and I are addicted! And this is just one of the many recipes I have made from your blog! I have your book on my bday wishlist! 

I took a shortcut and used refried beans which my husband loves but I made the salsa without beans, delish!

We made these tonight and they were amazing! My normally very picky husband loved them, which is a complete miracle. Your site has saved my vegetarian-life!

I made this last night with tacos, turned out very good! It went well with the tostadas(premade from Aldis). It could have used another 1/2 cup of black beans, they were a little under-represented :) I also cheated and used a can of refried beans, I'm sure it would be even tastier w/homemade. I will be adding this to my recipe binder to use again in a tex/mex meal!

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