Pinto Bean & Cheezy Potato Salsa Verde Tostadas

Pinto Bean & Cheezy Potato Salsa Verde Tostadas Recipe

By Batch Cooking Club

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

1 Tbsp olive oil

1 yellow or white onion, chopped (divided)

1 14.5-oz can pinto beans, drained and rinsed

4 cups of Roasted Cheezy Potatoes

1 ½ jars (10-oz) salsa verde

sea salt and freshly ground pepper, to taste

12 corn tortillas

3 avocados

2 limes, divided (plus additional wedges to serve)

½ yellow or white onion, chopped

2 roma tomatoes, chopped

¼ cup cilantro, chopped

2 cups shredded romaine lettuce

Instructions

1Heat a large pan over medium heat and add the olive oil. Add half of the onion and cook until translucent (about 4 minutes).

2Add the drained beans, Roasted Cheezy Potatoes and the salsa verde. Simmer for 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.

3Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350°F for 10 minutes.

4While the tortillas bake, mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.

5In a separate bowl, combine the remaining onion, tomatoes, cilantro and the juice of 1 lime. Season with salt to taste.

6To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2 to 3 generous tablespoons of the pinto bean and potato topping. Top with more salsa verde and and the pico de gallo. Serve with lime wedges.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.