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Black Bean Tostadas with Jalapeño-Feta Sauce and Avocado Recipe

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These Black Bean Tostadas are a vibrant and flavorful Mexican-inspired dish featuring a creamy jalapeño-feta sauce, spiced black beans, and crisp tostada shells. Ready in just 35 minutes, this recipe combines hearty black beans simmered with aromatic spices, tangy feta, and zesty pickled jalapeños for a deliciously satisfying meal perfect for lunch or dinner.

Ingredients

Jalapeño-Feta Sauce

  • 1/2 cup mayonnaise (preferably avocado oil mayo)
  • 4 oz. feta cheese, plus more for garnish
  • 1/4 cup pickled jalapeños
  • 1/4 cup pickled jalapeño brine
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. taco seasoning (Siete brand recommended)

Black Bean Mixture

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup diced red onion, plus more for optional garnish
  • 1 Tbsp. minced chipotle chiles (from a can of chipotle chiles in adobo sauce)
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 2 (15-oz.) cans black beans, drained but not rinsed
  • 1/4 cup water or vegetable broth
  • 1/2 tsp. kosher salt
  • 2 Tbsp. fresh lime juice (for finishing the beans)

Assembly

  • 8 tostada shells (store-bought or homemade from corn tortillas)
  • Chopped fresh cilantro for garnish
  • Diced avocado for garnish
  • Additional crumbled feta for garnish

Instructions

  1. Prepare Jalapeño-Feta Sauce: Combine the mayonnaise, feta cheese, pickled jalapeños and their brine, fresh lime juice, and taco seasoning in a blender. Blend until smooth and creamy. Transfer the sauce to a bowl or glass jar and set aside.
  2. Cook Onions and Spices: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the diced red onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced chipotle chiles, ground cumin, and garlic powder to infuse the aromatics into the onions.
  3. Prepare Black Bean Mixture: Add the drained black beans, water or vegetable broth, and kosher salt to the skillet. Bring the mixture to a gentle simmer. Using a spatula, wooden spoon, or potato masher, partially mash the black beans to create a thick, cohesive mixture. Continue simmering for 5 to 6 minutes, allowing the flavors to meld and the mixture to thicken.
  4. Finish Black Beans: Stir in fresh lime juice, then taste and adjust seasoning as needed for balance and brightness.
  5. Assemble Tostadas: Evenly spread the black bean mixture onto each tostada shell. Top with diced avocado, additional minced red onion if desired, a drizzle of the prepared jalapeño-feta sauce, extra crumbled feta cheese, and chopped fresh cilantro. Serve immediately and enjoy.

Notes

  • You can use store-bought tostada shells or make your own by baking or frying corn tortillas until crisp.
  • Adjust the amount of chipotle chiles to suit your preferred spice level.
  • The jalapeño-feta sauce can be prepared ahead of time and refrigerated for up to 2 days.
  • For a vegan version, substitute mayonnaise with vegan mayo and omit feta or use a vegan cheese alternative.

Find it online: https://cookedbygrace.com/black-bean-tostadas-with-jalapeno-feta-sauce-and-avocado-recipe/