Scrumptious Tostadas

When it comes to Mexican cuisine Tostadas is definitely a winner in this household and its gluten free. This recipe very easy, super yummy and fun to make. Warning it’s quite messy, but it’s a delicious mess. You will absolutely lick your fingers off and after a couple you would want more. So go ahead and try it. It’s delish!

INGREDIENTS

• 8 white/yellow corn tortillas (naturally gluten free)
• Cooking spray
• Salt

FOR THE REFRIED BEANS

• 540g can of black beans or pinto beans
• 1 small onion
• 1 clove garlic
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1tbsp lime juice
• 1 tbsp cilantro
• Pinch of salt and black pepper

FOR THE GROUND BEEF

• 500g ground beef
• ½ red onion finely chopped (large)
• 2 cloves garlic
• 1 tomato
• ½ jalapeño pepper, fine chopped
• 3 tbsp tomato puree
• ¼ cup water
• 1 tsp smoked paprika
• 1 tsp sugar
• pinch of salt for taste
• 1 tsp tomato ketchup (sauce)

FOR THE CREAM SAUCE

• 225ml sour cream (lactose free)
• 1tbsp lime juice
• ½ jalapeño pepper, finely chopped
• 1 tbsp cilantro

TOPPINGS AND GARNISH

• Green/Red cabbage
• Avocado
• Pickled red onion
• Salsa

INSTRUCTIONS

1. For the Tostadas: Preheat ovenat 400° F or 200° C. Place tortillas on 2 large baking sheets, spray cooking spray evenly on each side of the tortillas, season with salt each side of tortilla and place in oven. Bake tortillas for 5 minutes and then fill it over and bake for 5 to 10 minutes.
2. For the refried beans: In a large skillet or pan heat olive oil at medium heat, add onion, garlic and jalapeño pepper. Sauté for 5 to 10 minutes until lightly brown. Add black beans (make sure your drain some of the bean liquid) and paprika, let it simmer for 5 minutes. Reduce heat to low. Use a potato masher or the back of a fork to mash up to the desired consistency. Simmer for another 2 minutes. Remove for skillet or pan into bowl, stir cilantro and lime juice. Add salt and pepper for desired taste.
3. For the cream sauce: In a small bowl add the sour cream, lime juice, jalapeño pepper and cilantro. Mix it altogether and place refrigerator to let it chill.
4. For the ground beef: In a large skillet or pan heat olive oil at medium heat, add onion, garlic and jalapeño pepper. Sauté for10 minutes until lightly brown. Add tomato, tomato puree, ketchup and paprika. Then add the ground beef and sugar. Cook until ground beef is nicely brown and season with salt and pepper.
5. To build the Tostada, top each tostada with refried bean, ground beef, green/red cabbage, salsa, cream sauce, avocado and top off with red pickle.

Enjoy!