I am a sucker for Mexican food of any variety. I love authentic all the way to Tex-Mex but I do draw the line at Taco Bell. No fast food Mexican for me (anymore)! For a long time, my husband, didn’t share my enthusiasm so I would try to sneak in more meals by mixing up what we made: enchiladas, hard tacos, soft tacos, fajitas, burrito bowls… you get the idea. Tostadas has been a relatively recent addition to our rotation which is surprising as my Mom used to make them for us growing up. These look a lot different than the ones we ate as kids, primarily because my mom doesn't eat red meat and my taste buds have changed.
I love these beef tostadas because require minimal effort but look incredible when assembled and taste amazing! I typically eat 2 while my husband eats 3. Double the recipe if you are feeding four.
Leftovers: no Servings: 2-3 (6 tostadas)
¼ Cup Red Onion, diced
1 Cup Cilantro, chopped, divided
1/2 Tomato, chopped
1 small jalapeno, diced (or more if you like a lot of spice)
½ cup packed arugula, chopped
1 Garlic Clove, minced
½ Pound Ground Beef (Leave off for vegetarian tostada)
2 Tbsp Fajita Seasoning, divided(Penzey’s is our favorite)
1/2 Can Black Beans
2 Tbsp plain Greek yogurt
1 package corn Tortillas (8pk)
Olive Oil spray
Salt and Pepper to Taste
Preheat oven to 350 degrees
Cut cilantro, red onion, tomato, jalapeno, arugula, and garlic for later in the recipe
In a sauté pan cook ½ pound ground beef until almost browned.
Drain any excess grease and return to heat
Season meat with salt, pepper, and 1 TBS Fajita Seasoning and turn off heat.
Add red onion to the meat mixture. Set aside.
Open black beans, drain, and rinse with cold water using a strainer
Add beans to food processor along with 2 Tbsp yogurt, ½ cup cilantro, 1 garlic clove, salt and pepper, jalapeno and 1 TBS Fajita Seasoning. Blend until smooth.
Transfer beans to microwave safe dish, cover and cook in microwave in 20 second increments, stirring after each until warm throughout.
Spray baking sheet with olive oil spray (other preferred greasing method)
Place tortillas on a baking sheet and spray or baste with olive oil
Place tortillas in oven for 6 minutes. Flip and continue to cook until firm and slightly brown (about 4-5 more minutes)
Cut avocado in half and remove seed. Dice the avocado
Assembly: Spread tortilla with a layer of warm bean mixture. Add ground meat with red onion, then arugula, tomato, avocado, and top with remaining cilantro