CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS
Vegetarian tostadas topped with spicy chipotle black beans and sweet peppers and onions. Finish them off with a delicious drizzling of chipotle yogurt sauce!
Provided by Danae
Time 35m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees and line a baking sheet with foil or parchment paper.
- Place the 6 corn tortillas on the lined baking sheet, spray them with cooking spray and sprinkle with salt.
- Bake the tortillas for 10 minutes or until they start to brown around the edges and are crisp.
- In a small saucepan over medium heat add all of the ingredients for the chipotle black beans.
- When everything is heated through, about 2-3 minutes, use a potato masher to mash them until they resemble refried beans.
- In a large skillet sprayed generously with cooking spray, add the sliced peppers, onions, chili powder, cumin, and salt.
- Saute the vegetables over medium high heat for about 5 minutes or until they have softened.
- In a blender or using a whisk, blend together all of the ingredients for the chipotle yogurt sauce until smooth.
- Divide the chipotle black beans evenly over the baked corn tortillas and spread them into an even layer.
- Top the beans with some of the shredded cheddar cheese if desired.
- Top with the onions and peppers.
- Finish the tostadas off with a drizzle of the chipotle yogurt sauce and cilantro if desired.
- Serve immediately.
CHIPOTLE BEEF TOSTADAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
- Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
- Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
- Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Nutrition Facts : Calories 805, Fat 54 grams, SaturatedFat 19 grams, Cholesterol 115 milligrams, Sodium 1297 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 35 grams
SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS
In this vegetarian sheet-pan meal, crisp tortillas are topped with chile-laced black beans, sweet roasted peppers, avocado and plenty of crumbled queso fresco or grated Cheddar. A cumin salt, flecked with lime zest and sprinkled on right at the end, adds both brightness and a musky spice flavor. You will need 3 sheet pans for this. If you have only 2, crisp the tortillas in a skillet on the stovetop instead of in the oven.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
- On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
- Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
- To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
- To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 16 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 6 grams
BLACK BEAN & SWEET POTATO TOSTADAS
These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. -Lauren Delaney-Wallace, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper., In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm., In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.
Nutrition Facts : Calories 407 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 676mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 16g protein.
CHICKPEA & CHIPOTLE TOSTADAS
I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.
Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.
CHIPOTLE BEAN TOSTADAS
Make and share this Chipotle Bean Tostadas recipe from Food.com.
Provided by stovetop stephanie
Categories Tex Mex
Time 30m
Yield 4 Tostadas, 4 serving(s)
Number Of Ingredients 16
Steps:
- 1 Prepare the beans by sautéing onions in oil until softened in a large, thick-bottomed skillet. Add ground cumin and cook an additional 30 seconds. Add the beans, a teaspoon of salt, and a cup of water. Use a potato masher to mash the beans into the pan, until the consistency of (somewhat lumpy) mashed potatoes. Cook for a few minutes on medium hight heat until water is absorbed. Stir in the Chipotle Tabasco sauce and season to taste with more salt if needed. Remove to a warm burner out of the way, cover.
- tortilla-cookingTo prepare the tortillas, heat the oven to 200°F Line a baking pan with paper towels and place next to the stove. Heat 5 Tbsp of oil in a small skillet on medium high heat, until the bubbles form immediately when you insert the edge of a tortilla in it. Using tongs, place a tortilla in the hot oil and let cook until golden brown on both sides, about 30 seconds per side. You can use a metal spatula to flatten down the tortilla while cooking.
- tortilla-cookingUse tongs to lift the cooked tortilla out of the pan, allowing the excess oil to drip off of it, back into the pan. Place the cooked tortilla on the paper towels to absorb more of the oil. Sprinkle a little salt onto each warm tortilla. Do each tortilla one at a time this way. As you fill up a baking pan, put the pan in the oven to keep the tortillas warm.
- Add more oil as needed. Carefully monitor the oil temperature. Don't let it get too hot, or the tortillas will burn, or too cool - they won't fry up crisp enough.
- 3 To serve, arrange the cheese, cilantro and tomatoes in separate small bowls. Put beans into a serving dish. Bring out the tortillas by batches, keeping the rest warm in the oven. Let people spread beans on to their tortillas and add sprinkle on the cheese, cilantro and tomatoes for each tostada. Optional additions are sliced lettuce, guacamole, sour cream, and salsa (though with the chipotle, you probably don't need any more heat).
Nutrition Facts : Calories 850.1, Fat 47.4, SaturatedFat 11.3, Cholesterol 34.6, Sodium 447.8, Carbohydrate 83.9, Fiber 21.2, Sugar 5.4, Protein 27.5
BLACK BEAN NACHOS WITH CHIPOTLE TABASCO
From www.tabasco.com...one of the hippest looking sites on the web. Can use mini tostada shells for the tortilla chips if you want. I like to use a combination of cheeses. Tabasco's Habanero Sauce is good with this, too if you're aiming for even more spiciness.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine beans, cumin and TABASCO® brand Chipotle Pepper Sauce and mix well.
- Preheat oven to 400 degrees.
- Spread tortilla chips in a single layer over large baking sheet with edges slightly overlapping. Spoon approximately one teaspoonful of black beans onto each corn chip and top with onion, tomato, and cheese.
- Bake in oven 6 to 8 minutes or until cheese melts and nachos are heated through.
- Sprinkle with the fresh cilantro. Serve hot.
Nutrition Facts : Calories 199.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 22.2, Sodium 157.5, Carbohydrate 21.1, Fiber 7.3, Sugar 1.5, Protein 12.6
More about "chipotle black bean tostadas with onions and peppers food"
HOMEMADE BLACK BEAN CHIPOTLE BAKED TOSTADAS
From foodheavenmadeeasy.com
CHIPOTLE BLACK BEANS (COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
MINI BLACK BEAN TOSTADAS WITH CHIPOTLE CREAM - HELLO …
From hellolittlehome.com
CHIPOTLE BLACK BEANS (COPYCAT) - CULINARY HILL
From culinaryhill.com
MEXICAN CHIPOTLE TUNA TOSTADAS | DELICIOUS WAY TO USE …
From mexicoinmykitchen.com
BLACK BEAN CHIPOTLE TOSTADAS - BHG.COM
From bhg.com
Servings 6Calories 221 per servingTotal Time 25 mins
- Preheat oven to 350°F. Place tostada shells on a baking sheet. Bake 5 minutes. Meanwhile, in a medium bowl coarsely mash beans. Stir in next eight ingredients (through cumin).
- In a 10-inch skillet heat oil over medium heat. Add bean mixture; cook and stir until heated through.
- Spread tostada shells with bean mixture. Top with cabbage, additional salsa, and cilantro and/or avocado.
CHIPOTLE BLACK BEANS – INSTANT POT VARIATION | TO TASTE
From totaste.com
CHIPOTLE CHICKEN & BLACK BEAN TOSTADAS - BLUE APRON
From blueapron.com
FROZEN CHIPOTLE BLACK BEAN BURGERS BEST RECIPES
From findrecipes.info
CHIPOTLE BLACK BEAN TACOS - ALIDA'S KITCHEN
From alidaskitchen.com
CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS
From pinterest.com
CHIPOTLE BLACK BEANS {COPYCAT RECIPE} - THE CAREFREE KITCHEN
From thecarefreekitchen.com
BLACK BEAN & CHIPOTLE TOSTADAS WITH CREME FRAICHE
From eatingwell.com
QUICK BLACK BEAN TOSTADAS WITH PEPPERS AND ONIONS
From joanne-eatswellwithothers.com
BLACK BEAN SWEET POTATO TOSTADAS - CONNOISSEURUS VEG
From connoisseurusveg.com
CHIPOTLE BLACK BEAN TOSTADAS WITH CABBAGE SLAW - A …
From aperfectfeast.com
SPICY BEAN TOSTADAS WITH CHIPOTLE & SCALLION SLAW
From thechutneylife.com
CHIPOTLE BLACK BEANS (COPYCAT) RECIPE - RECIPES.NET
From recipes.net
CHIPOTLE CHICKEN AND BLACK BEAN TOSTADAS - PIMP MY RECIPE
From pimpmyrecipe.com
HONEY-CHIPOTLE BEEF & BLACK BEAN TOSTADAS - BLUE APRON
From blueapron.com
CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS
From mastercook.com
BLACK BEAN TOSTADAS - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS
From pinterest.co.uk
BLACK BEAN TOSTADAS RECIPE | MYRECIPES
From myrecipes.com
CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS | RECIPE
From pinterest.fr
CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS
From pinterest.com
CHIPOTLE IN ADOBO AND BLACK BEANS AND CHIPOTLE RECIPES
From supercook.com
CHIPOTLE BLACK BEAN TACOS RECIPE | HELLOFRESH
From hellofresh.com
CHIPOTLE BLACK BEAN NACHOS | CHOLULA
From cholula.com
CHIPOTLE BLACK BEAN TOSTADAS WITH ONIONS AND PEPPERS
From mealplannerpro.com
SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS
From diningandcooking.com
CHIPOTLE BLACK BEAN PATTIES | VEGAN - EATPLANT-BASED
From eatplant-based.com
BLACK BEAN TOSTADAS WITH CHIPOTLE CREMA – CRAVINGS & CRUMBS
From cravingsandcrumbs.com
SMOKY BLACK BEAN AVOCADO TOSTADAS - MEXICAN APPETIZERS AND …
From mexicanappetizersandmore.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love