Chorizo & Chipotle Refried Black Bean Tostadas

Add slivered red onions to a small bowl with red wine vinegar and set aside.

Preheat oven to 375 degrees and line a baking sheet with aluminum foil for the tortillas. Brush both sides of the tortillas with vegetable or olive oil and place them on the baking sheet or you can fry them in a pan on the stovetop. Bake the tortillas for 12-15 minutes until crisp, flipping them during the baking process. Remove chorizo from their casings if you have links. In a large skillet brown chorizo adding vegetable oil if needed. Once the chorizo is fully cooked drain off fat, wipe skillet clean and set aside.

Make the black refried beans. In a large skillet on medium heat add a tablespoon of vegetable oil. Next add in the diced onion. Sauté until softened then add in garlic sautéing for another minute. Mince the chipotle peppers. I used 2 chipotle peppers; you can use one or none if you want to reduce or eliminate the spiciness. Chipotle peppers in Adobo sauce, are a dried and smoked jalapeno pepper mixed in a spiced tomato sauce. Add to the skillet: cumin, salt, chipotle chiles and green chiles stirring until combined. Next add in one cup of vegetable broth, lime juice and 2 cans of drained and rinsed black beans. Cook on medium high heat until liquid has reduced. Mash some of the beans with a potato masher for the classic refried beans texture. Once the beans have thickened to desired consistency remove from heat and set aside.

Assemble the tostadas. Spread a generous amount of beans on the tortillas, chorizo, lettuce, pickled red onions and queso fresco cheese. Click here for our easy queso fresco cheese recipe: Easy Queso Fresco Cheese

Enjoy!