From-scratch bean tostadas
We teamed up with Hayden Flour Mills to make from-scratch bean tostadas – a kitchen project with minimal lift that can deliver what may be the most flavorful tostadas you've ever had and impress all your friends. It all starts with fresh, regional ingredients: our Ojo de Cabra beans – a meaty favorite in Northern Mexico – and Hayden Flour Mills x Masienda Tortilla Flour – made with Olotillo Blanco heirloom corn and White Sonora heritage wheat. The smooth bean purée piled on the homemade crunchy tortilla is a treat in and of itself, but you can amp it up with all kinds of toppings. This recipe makes 24 tostadas, so be sure to invite friends over!
Featured bean: Ojo de cabra
Other beans to try: Flor de Junio, Bayo, Flor de Mayo
Take 'em from dried to cooked with our guide!
Tools
- Bean cooking vessel of your choice
- Pastry cutter (optional)
- Large cast iron pan
- Potato/bean masher
- Blender (optional)
- Tea Towel
- Tortilla press or rolling pin
- Parchment paper
- Pastry brush
- 2 rimmed cookie sheets
Ingredients
Refried beans- 1 lb Ojo de Cabra beans, cooked according to the Primary Beans cooking guide (broth reserved)
- 3 tbsp neutral oil, divided
- 1 yellow onion, minced or grated
- 1 jalapeño, diced
- 4 cloves garlic, minced
Tortillas
- 1 box Hayden Flour Mills x Masienda Tortilla Flour
- ¼ cup neutral oil or solid coconut oil, plus extra for brushing
- 1-½ tsp salt
- 1-½ tsp baking powder
- 1-½ cups warm water
Topping suggestions
- Diced avocado
- Diced Roma tomatoes
- Crumbled Cotija cheese
- Chopped cilantro
- Lime juice
- Fresh salsa
Steps
Make the tortillas: While the beans are cooking, mix tortilla flour, salt, and baking powder with oil until well combined and small crumbles begin to form. Add warm water and mix until well incorporated. Knead for 2-3 minutes. (Hint: A pastry cutter
works great for this step.)
Prepare the refried beans: Drain cooked beans, reserving bean broth. Heat 1 tbsp oil in cast iron skillet over medium heat. Add onion and jalapeño and sauté until
beginning to soften and onion is translucent (taking care not to burn). Add garlic and cook for 1 more minute. Add drained beans and remaining 2 tbsp of oil and cook until warm. Using potato/bean masher, mash beans, ladling bean broth to add moisture until you reach your desired consistency. For the most beautiful, pillowy refried beans, add mixture to a blender and blend until it reaches a
completely smooth texture, adding bean broth as needed.
Make the crispy tostadas: Preheat oven to 400 F. Brush tortillas lightly with oil. Place tortillas in a single layer on cookie sheets. Bake for 5 minutes, then flip tortillas and rotate cookie sheets and bake for an additional 3 to 6 minutes until tortillas are crispy and light brown. Repeat to make all 24 tostadas.
Assemble: Spread a thin layer of refried beans over tostadas. Add toppings of your choice and enjoy immediately.
