Pinto Bean And Potato Tostadas Food

PINTO BEAN TOSTADAS

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

PINTO BEAN AND POTATO TOSTADAS

Steps:

• Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
• As potatoes cook, warm pinto beans in a small saucepan over low heat.
• Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
• To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.

PINTO BEAN AND COUSCOUS TOSTADAS

Steps:

• In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil.
• Reduce heat and simmer uncovered for 5 minutes.
• Stir in salsa and couscous. Remove from heat.
• Cover and let sit for 5 minutes.
• Serve bean-couscous mixture on tostada shells and top with cheese.
• If desired, serve with sour cream, lettuce, and/ or additional salsa.