The good news is that I ADORE THESE.
The bad news is that grocery shopping in the Philippines has become un-fun.
It started out being kind of fun because everything was new and exciting. Every time I saw something familiar, like Corn Flakes or PB&Co Peanut Butter or Laughing Cow Cheese (seriously, who is deciding on the imported foods list here?), I would do a happy dance and take a picture and buy all of it.
It was also fun to buy new and exotic things, like real coconuts and Milo cereal and milk in a box.
But then it wasn’t fun because
1. It was superrrr slowwwww,
2. I couldn’t find things like cilantro. ANYWHERE.
I almost gave up.
But to make a long story short, I found some! It has a sneaky name here in the Philippines: Yansoy. Except sometimes, at some stores, it’s called Wansoy. Who knows.
I bought every package in the store. I pureed it all into a sauce and downed it with a few tostadas on the side.
And it was so good. So fresh tasting and cooling and good, because that’s what cilantro is like.
You guys? Let’s be healthy and bake these black bean tostadas. I’ve done enough frying lately. And as long as we’re going down this road, let’s make these vegetarian because it’s easier + deliciouser.
And now that they’ve gotten so healthy, let’s eat all of them. Today.
Update! For all my blended stuff, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.
These healthy black bean tostadas are built on baked tortillas and drizzled with a homemade healthy cilantro sauce. Super fresh and yummy!
- 2 cans black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (more for spicy)
- salt and olive oil
- 3–4 tomatoes, chopped
- 1 medium avocado, cubed
- 2 cups shredded lettuce
- 2/3 cup plain yogurt, Greek yogurt, or sour cream
- 1/2 cup packed cilantro leaves (more to taste)
- 3 cloves garlic
- 1 teaspoon salt
- 4–6 flour tortillas
- Preheat the broiler. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of oil (or water) at a time to help the mixture move. I pureed for a minute or two but still left some texture.
- In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your tastes.
- Place tortillas in the oven directly on the rack, taking care that the edges are supported (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.
- Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.
Holding the tostadas while you spread the bean mixture helps them not to break apart.
Other topping ideas: Cotija cheese, lime wedges, salsa, ranch dressing (just sayin), or roasted corn or peppers.
Nutrition information does not include any oil.
Oh what I wouldn’t give for some salty, crumbly, white Cotija cheese. Maybe my mom could send me some in a refrigerated box. Right, mom? Right.
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