Beefy Black Bean Tostadas served as a salad in an edible bowl! A Mexican-inspired dish for Cinco de Mayo.
I first tried tostadas when I worked at a women’s college. My supervisor at the time tried to beef up “Taco Tuesday” with a variety of Mexican-inspired dishes.
One week we’d have Porchetta, another week, Huevos rancheros or flautas. Then there was a salad version of tostadas.
Tostada or “toasted” refers to the way the tortilla is prepared. Typically deep fried flat or bowl shaped and topped with meat, refried beans, your usual lettuce, tomato, onion and cheese. Pico de gallo and avocado also are added as toppings. Don’t forget the sour cream and salsa!
For my version of tostadas I deep fried mini tortillas into an edible bowl. What I do is heat the oil to 350 degrees and use a metal ladle to submerge the tortilla to get the bowl shape.
I also skipped using refried beans. I like the taste and texture of black beans.
Ingredients
- 4 mini corn or flour tortilla shells
- oil for frying
- 1 8-ounce steak, sliced thin (I used petite sirloin)
- 1 tablespoon vegetable oil
- 1 teaspoon taco seasoning
- 2 cup shredded lettuce
- 1 cup canned black beans, rinsed
- 2 plum tomatoes, chopped
- 1/4 cup diced onion
- 1/2 small jalapeno, minced
- 1 tablespoon chopped cilantro
- juice from 1/2 a lime plus zest
- 1/4 teaspoon salt
- sour cream (optional)
Instructions
- Heat frying oil to 350 degrees. Place tortilla in oil. Submerge tortillas in oil with metal ladle to form bowls or fry flat. Fry until crisp. Drain off excess oil.
- Season steak slices with taco seasoning. fry in 1 tablespoon oil over medium high heat until browned on all sides. Set aside.
- Mix together tomatoes, onions, jalapeno, salt and lime juice.
- Assemble Tostadas with lettuce, black beans, steak, pico and sour cream. Top with lime zest if desired.
Thanks go out to Heather from Hezzi-D’s Books for hosting our event!
Check out all these Cinco de Mayo recipe ideas from Festive Foodies!
- Beefy Black Bean Tostadas from Cindy’s Recipes and Writings
- Guajillo-Braised Shortrib Tacos from Karen’s Kitchen Stories
- Guava Margaritas from Hezzi-D’s Books and Cooks
- Homemade Corn Tortillas from Food Above Gold
- Humitas with Homemade Queso Fresco from Culinary Adventures with Camilla
- Mexican Chicken Master Mix from The Tip Garden
- Shrimp Taco Bowls from Books n’ Cooks
- Sonoran Sunrise from Palatable Pastime
- Sopapilla Cheesecake Bars from The Spiffy Cookie
- Taco Joe Dip from Jolene’s Recipe Journal
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