Pinto Bean and Potato Tostadas
Pinto Bean and Potato Tostadas are quick, easy, and delicious. Seasoned beans and potatoes piled high on shredded lettuce, topped with sliced avocado.
Ingredients
- 1 bag tostadas
- 4 small potatoes diced
- 1 can pinto beans drained and rinsed
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Topping ideas: Shredded lettuce, sliced avocado, diced tomato, diced jalapeño, dairy-free/vegan cheese, lime juice, hot sauce
Instructions
- Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
- As potatoes cook, warm pinto beans in a small saucepan over low heat.
- Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
- To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.
Notes
Store leftover pinto beans and potatoes in an airtight container in the refrigerator. Reheat in the microwave or in a skillet.
