Smashed Black Bean Tostadas

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• flour tortillas
  2 unit
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  1 c
• olive oil
  2 tbsp
• onion
  1 unit
• salt
  1 tsp
• sour cream
  3 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• small bowl
• baking sheet
• large pan
• plate
• potato masher
• plates

1. 

   1

   onion sour cream long green pepper black beans tomato lime flour tortillas tex-mex paste southwest spice blend cilantro mexican cheese blend salt olive oil cooking oil butter black pepper

   onion: 1 unit, sour cream: 3 tbsp, long green pepper: 1 unit, black beans: 15 oz, tomato: 1 unit, lime: 1 unit, flour tortillas: 2 unit, tex-mex paste: 2 tbsp, southwest spice blend: 1 tsp, cilantro: 1 bunch, mexican cheese blend: 1 c, salt: 1 tsp, olive oil: 2 tbsp, cooking oil: 1 tbsp, butter: 1 tbsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 tbsp. Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice long green pepper into strips. In a small bowl , combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl , combine sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
3. 

   3

   Drizzle flour tortillas with 1 tbsp olive oil; brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden ⏱️ 4 minutes per side. Watch carefully to avoid burning.
4. 

   4

   While tortillas bake, heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper, sliced onion, and half the southwest spice blend. Cook, stirring occasionally, until lightly charred and softened ⏱️ 5 minutes . Season with salt and pepper. Turn off heat; transfer to a plate .
5. 

   5

   Meanwhile, drain and rinse black beans. Heat pan used for veggies over medium-high heat. Add beans, tex-mex paste, remaining southwest spice blend, and ¼ cup water. Bring to a simmer and cook until liquid has mostly evaporated ⏱️ 3 minutes . Remove from heat and gently mash beans with a potato masher or back of a spoon. Stir in 1 tbsp butter. If mixture is too thick, add a splash of water. Season with salt and pepper.
6. 

   6

   Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and mexican cheese blend. Return to oven until cheese melts ⏱️ 2 minutes .
7. 7

   Divide tostadas between plates . Top with pico de gallo, lime crema, and remaining cilantro. Serve with remaining lime wedges on the side.