This pineapple pico has transformed the classic Tostada recipe and has changed up taco night.
Quick Black Bean Tostadas with Pineapple Pico De Gallo
12 tostada shells
1 can black beans, drained
1 can re-fried beans
1/2 t cumin
1/2 t garlic powder
salt and pepper to taste
1 batch pineapple salsa
avocados, sliced
queso fresco, crumbled
To make the bean spread: On the stove top in a small pan or in microwave (covered) in a microwave safe dish, heat beans through until very warm. Stir in cumin, garlic powder, and salt & pepper. Using an immersion blender, blend beans until the black beans puree in with the re-fried beans. Make bean spread as chunky or soft as desired. Set aside. Lay out tostadas on the counter, slather with bean spread, top with fresh avocado slices, a couple tablespoons of the pineapple pico, and then sprinkle with the queso fresco. Serve immediately and enjoy!
Pineapple Pico De Gallo
2 C diced fresh pineapple
1/2 C chopped fresh cilantro
1/2 C diced red onion
1 medium jalapeno, seeded, and diced
2 T fresh lime juice
1/4 t cumin
1/4 t salt
1/8 t black pepper
Prepare pineapple picco: Chop all ingredients, add to a small bowl, then toss together.
Studio 5 Kitchen Sponsored by: Blendtec www.blendtec.com
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