Ground Beef and Black Bean Mini Tostadas
I made these tasty little ground beef and black bean mini tostadas for my kids’ lunch today. Both of my kids devoured their two tostadas in minutes and they loved every single bite. The leftover meat and bean mixture will be used in tacos, baked chimichangas, taco salad, or enchiladas this week.
How to Make Ground Beef and Black Bean Mini Tostadas
Heat two teaspoons of the oil in a skillet over medium heat. Place the tortillas in the hot skillet, pressing them flat, and cook for 3-4 minutes on each side, or until golden brown and crisp.
Heat the last 2 teaspoons of oil in a skillet over medium heat. Add the onion and cook, stirring often, for 2-3 minutes. Add the ground beef, making sure to break it up into crumbles with the spatula, as it cooks. Add the chili powder, cumin, paprika, garlic powder, coriander, and oregano to the beef along with sea salt and freshly cracked pepper, to taste. Cook until cooked through, about 6-7 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Add 1/4 cup fresh cilantro; mix well.
Place the crisp tostada shells on a plate then spread some of the meat and bean mixture on top. Add shredded cheese, shredded lettuce, sour cream, tomatoes, and cilantro. Serve with salsa and lime wedges on the side. Enjoy.
Equipment
Ingredients
- 4 tsp vegetable oil divided
- 4 mini corn tortillas
- ½ sweet yellow onion diced
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp coriander
- ½ tsp oregano
- Sea salt and freshly cracked black pepper to taste
- 1 large clove of garlic minced
- ½ cup black beans rinsed & drained
- ¼ cup fresh cilantro chopped + more for garnish
Serving:
- Cheddar cheese shredded
- Lettuce finely chopped
- Sour cream
- Grape tomatoes quartered
- Salsa
- Lime wedges
Instructions
- Heat the last 2 teaspoons of oil in a skillet over medium heat. Add the onion and cook, stirring often, for 2-3 minutes.
- Add the ground beef, making sure to break it up into crumbles with the spatula, as it cooks. Add the chili powder, cumin, paprika, garlic powder, coriander, and oregano to the beef along with sea salt and freshly cracked pepper, to taste. Cook until cooked through, about 6-7 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Add 1/4 cup fresh cilantro; mix well.
- Place the crisp tostada shells on a plate then spread some of the meat and bean mixture on top. Add shredded cheese, shredded lettuce, sour cream, tomatoes, and cilantro.
- Serve with salsa and lime wedges on the side. Enjoy.
