Pickled onions**Click the link up above for the recipe
Iceberg lettuce
Grape tomatoes, halved
Avocado, sliced
Green onion, chopped
Cotija cheese, crumbled
Fresh cilantro, chopped
Lime wedges, for serving
Instructions
Make homemade salsa, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.
Make the pickled red onions, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.
Prepare the black beans by heating 2 teaspoons of vegetable oil in a small saucepan over medium heat.
Add the diced onion and bell pepper then cook, stirring occasionally, for 3 minutes. Add the cumin, smoked paprika, and dried oregano along with the minced garlic then cook, stirring constantly, for 1 minute.
Add the rinsed black beans to the saucepan along with 1/4 cup of water. Simmer, uncovered, for 15 minutes, stirring often, until the liquid has reduced and thickened. Mash some of the beans, if desired. Taste and season with sea salt and freshly cracked pepper, to taste.
Make the crispy tostada shells while the beans are simmering. Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
When the oil is HOT, carefully place 1 corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry 1 tortilla at a time, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
Drain both sides on paper towels then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
To serve the tostada, spoon the black beans on top of the tostada shell. Top with shredded iceberg lettuce, tomatoes, avocado slices, green onions, pickled onions, more cotija cheese, and cilantro. Serve immediately with salsa and lime wedges on the side. Enjoy.