Black Bean Tostadas with Chipotle Crema
These crispy black bean tostadas hit every note a weeknight dinner should — bold flavor, satisfying crunch, and enough going on in every bite. Creamy spiced black beans layered on golden corn tortillas with buttery avocado, quick-pickled jalapeños, and a smoky chipotle-lime crema you will want to drizzle on everything. The tortillas crisp in the air fryer and the crema blends in seconds.
Servings: Four
INGREDIENTS
1 tablespoon olive oil
1/2 yellow onion, diced
2 teaspoons minced chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 15-ounce cans black beans, drained
1/2 cup low-sodium vegetable broth
Chipotle Crema
2 tablespoons mayonnaise
1/2 cup sour cream
2 chipotle chiles in adobo
1/4 teaspoon smoked paprika
2 tablespoons fresh lime juice
Quick-Pickled Jalapeños
4 to 5 large jalapeños, sliced into rings
1/2 cup distilled white vinegar
1/2 cup boiling water
1 tablespoon white sugar
1 tablespoon kosher salt
8 corn tortillas
Avocado oil spray
1 cup shredded Monterey Jack cheese
1 avocado, diced day of
Fresh cilantro, for garnish
PREPARATION
Make pickled jalapeños: Combine boiling water, vinegar, sugar, and salt in a heatproof container. Stir until dissolved. Add sliced jalapeños and press to submerge. Cool to room temperature then refrigerate. Can be made up to 1 week ahead.
Make black bean mixture: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 4 to 5 minutes. Stir in chipotle chiles, cumin, and oregano and cook 1 minute more. Drain and add black beans and vegetable broth. Season generously with salt. Bring to a simmer and gently mash some of the beans. Continue simmering until mixture thickens, 5 to 6 minutes.
Make chipotle crema: Combine mayonnaise, chipotle chiles, smoked paprika, and lime juice in a small jar. Blend with an immersion blender until smooth. Stir in sour cream. Season with salt. Refrigerate until ready to use.
Crisp tortillas: Preheat air fryer to 400°F (204°C). Lightly spray both sides of each corn tortilla with avocado oil. Arrange in a single layer and cook 5 to 7 minutes, flipping halfway, until crisp and golden. Work in batches.
Melt cheese: Sprinkle each crisp tortilla with Monterey Jack and return to the air fryer for 1 minute until melted.
Plate: Spoon warm black bean mixture over each cheesy tortilla. Top with diced or sliced avocado, pickled jalapeño rings, and a generous drizzle of chipotle crema. Garnish with fresh cilantro.
Notes:
The pickled jalapeños keep in a sealed jar in the refrigerator up to 1 week and work on tacos, grain bowls, and eggs.
The chipotle crema keeps up to 5 days and works as a dip or sandwich spread.
The black bean mixture keeps up to 4 days. Reheat gently with a splash of broth or water if it thickens.
