Two layer tostada stacks topped with refried black beans, cheese stuffed jalapenos, mashed avocado, sliced tomatoes, red sauce, lime, and queso fresco.

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WHAT’S GOING ON HERE:

Refried Black Beans: Homemade refried beans are way more flavorful than store bought. To shortcut my beans I either soak them overnight or slowly simmer them till soft. Refried beans are often cooked solo once cooked then fried in lard with peppers, onions and seasoning.

Cheese Stuffed Jalapenos: Cheese stuffed jalapenos are a great addition to tostadas. For this recipe i used super creamy Oaxaca and cheddar for some color.use your favorite cheese you have on hand. The creamier the better.

Mashed Avocados: There is a lot of flavor going on here. So i like to keep my avocados simple. Once scooped from the skin I like to toss my avocado in a pinch of salt and lime juice to keep it green and vibrant.

Queso Fresco: Queso fresco is a crumbly white cheese. Its a little tangy and doesn’t melt very well so its often used as topping cheese.

Toppers: Cilantro, crisp white onions, and radish are optional. I enjoy the nice bite the raw onion and the fresh cilantro add. The thinly shaved radish adds a nice bite to the fat in the beans.

TIPS & TRICKS FOR THE BEST TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADA

refried beans: refried beans are often made with pinto or black beans. when making refried beans once its time to cook them in fat that’s when its time to add the peppers, onions  and spices. lightly mash the beans so that it starts to thicken up the excess liquid. to make the beans into a paste either mash with a potato masher or run through the food processor.

red chili: there are all types of red chilies to make salsa. they vary from mild to hot. i like to make my red salsa using new Mexico chilies or chili de arbol. when using dry chilies you first want to soften the skin. softening the skin makes for a smoother salsa. the addition of onions blended right into to adds more flavor. you can also use chicken or vegetable stock to steep your chilies if you want to add more flavor.

frying the tostada: make sure the heat isn’t too high when frying the tortillas. frying them too hard can result in bitter, fragile tortillas. instead heat the lard or cooking oil over medium high heat then flip the corn tortillas back and forth to achieve a super crispy golden brown tostada shell. avoid adding the tortillas into cold oil or it can weigh the shell down or cause it to dissolve.

building: when building the tostada start off with a nice smear of refried beans followed by slippery ingredients like tomatoes, onions or avocados. then repeat.

SIMILAR INGREDIENTS TO:

1. GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA
2. SHRIMP AND TILAPIA CEVICHE
3. SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP

ENJOY THIS RECIPE WITH:

1. TAQUERIA STYLE RED SAUCE
2. TACO TRUCK GREEN SAUCE
3. CHIPOTLE RUBBED SMOKED BEEF CHEEKS

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Two Layer Cheese Stuffed Jalapenos & Refried Black Bean Tostada

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INGREDIENTS

• 8 Corn Tortillas
• Lard
• Refried Beans
• Taqueria Red Sauce
• 4 Jalapenos, halved and seeded
• 1/4c Oaxaca Cheese, or white cheese
• 2Tb Cheddar Cheese
• 1Tb Cilantro
• Salt
• Pepper
• 3 Avocado
• White Onion, minced for garnish
• 1 Lime, squeezed
• Cilantro, minced
• 1 Roma Tomatoes, thinly sliced

INSTRUCTIONS

• Place halved jalapenos onto a baking sheet sprinkle lightly with salt and pepper.
• Stuff with oaxaca, cheddar and cilantro. Bake at 350F for 15 minutes. Allow to cool then cut in half or thirds.
• In a skillet add 2-3Tb of lard to the pan. Add a layer of corn tortillas to a pan. Cook for about 1-2 minutes on both sides till golden brown and stiff.
• Once golden, remove from the pan and sprinkle with salt. Repeat till all the tortillas are cooked.
• Mash all the avocados together with a squeeze of lime and a sprinkle of salt.
• To build the tostadas add a layer of refried beans, followed by 3-4 slices of tomatoes. Top it with another tostada spread with beans. Place the tostada bean side up. Top with cheese stuffed jalapenos, mashed avocado, white onions, and cilantro. Top with the taqueria style red sauce,

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