Tostadas With Pinto Beans
Beer is the secret ingredient that brings out the bright flavors of these festive tostadas.
- 6 slices bacon (coarsely chopped)
- 1 large onion (chopped)
- 2 cloves garlic (minced or pressed)
- 1 teaspoon chili powder
- 2 (15 ounce) cans pinto beans (drained)
- 2/3 cup beer
- 4 corn tortillas
- 2 teaspoons olive oil
- 1 cup shredded sharp Cheddar cheese
- 1-1/2 quarts finely shredded Iceberg lettuce
- 1 cup Signature SELECT™ Mild Southwest Salsa
- 1 medium avocado (pitted, peeled, and cut into 1/2-inch-thick slices)
- 1 (1 pound) firm-ripe papaya (peeled, seeded, and sliced or 1 pound peaches, sliced)
Cook bacon in a wide frying pan over medium heat until crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, remove bacon from pan and drain on paper towels; set aside. Spoon off and discard all but 1 tablespoon of the drippings from pan. Add onion, garlic, and chili powder. Cook over medium heat, stirring often until onions are lightly browned, 8 to 10 minutes. Add beans and beer. Cook, stirring often, until hot, then coarsely mash beans with a potato masher. Reduce heat to low and keep warm.
Meanwhile, lightly brush both sides of each tortilla with oil (make sure to oil edges). Arrange tortillas well apart on two 12- by 15-inch baking sheets. Bake in a 475°F oven until crisp and golden brown, about 5 minutes (switch position of baking sheets halfway through baking time).
To assemble tostadas, set one hot tortilla on each individual dinner plate. Spread tortillas equally with heated beans, then top with equal portions of cheese, lettuce, and salsa. Decoratively arrange avocado and papaya slices in a fan or other attractive pattern atop each tostada. Scatter bacon over fruit.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.