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Beef Tostadas with Black Beans | Crispy & Flavorful
(0)
30 min
Quick
Gurkerl Küche
Knusprig gebackene Tortillas treffen auf zart gebratene Rindfleischstreifen, cremiges Bohnenmus und erfrischendes Pico de Gallo. Ein farbenfroher mexikanischer Streetfood-Klassiker mit knackiger Frische und herrlicher Würze!
Ingredients
Preparation method
Baking tostadas crispy in the oven
Preheat the oven to 200 °C top/bottom heat. Spread the tortillas out on a baking sheet lined with baking paper, brush thinly with a little sunflower oil, and season with a pinch of salt. Bake in the hot oven for about 8–10 minutes until golden brown and crispy, then allow to cool briefly.
Prepare bean mash & mix Pico de Gallo
For the pico de gallo, dice the tomatoes and finely chop the red onion. Mix both in a bowl with the juice of half a lime, chopped coriander, a little salt, and pepper.
For the bean mash, rinse and drain the black beans. Heat 1 tbsp of sunflower oil in a pan, briefly sauté 1 finely chopped garlic clove, add the beans and ground cumin, and heat for about 3–4 minutes. Roughly mash with a fork or masher and season to taste with salt and pepper.
Chef's tip
Tip: For extra crispiness, flip the tortillas once halfway through the baking time.
Leftover tip: The bean mash and seared beef are ideal for preparing the day before and reheating briefly.
35 min
Quick
