Crispy Chorizo & Black Bean Tostadas
Crunchy corn tostadas loaded with seasoned chorizo, creamy black beans, and fresh toppings. A satisfying weeknight dinner ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- ½ lb chorizo, Mexican style
- 8 pieces corn tostadas
- 1 can (15 oz) black beans, canned
- 1 cup shredded Mexican cheese blend
- 2 cups romaine lettuce, shredded
- 2 medium plum tomatoes, diced
- ½ cup sour cream
- 1 whole lime
- ¼ cup fresh cilantro, chopped
- 1 whole jalapeño, sliced
- 1 pinch salt and pepper
Instructions
- 1
Remove chorizo casing, crumble into small pieces. Drain and rinse black beans.
- 2
Shred lettuce, dice tomatoes, chop cilantro, and slice jalapeño. Cut lime into wedges.
- 3
Heat 10-inch skillet over medium-high. Add chorizo, breaking apart with spoon, cook until browned and edges crisp, ~5 minutes.
- 4
Stir in black beans, warm through, stirring occasionally, ~2 minutes.
- 5
Remove from heat. Season with salt and pepper.
- 6
Arrange tostadas on a serving platter. Divide chorizo-bean mixture among all tostadas.
- 7
Sprinkle cheese evenly over each. Top with lettuce, tomato, and a drizzle of sour cream.
- 8
Garnish with cilantro and jalapeño slices. Serve immediately with lime wedges.
Tools you’ll need
- 10-inch skillet
- can opener
- cutting board
- chef's knife
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
