Go Back
Print

Black Bean Tostadas with Green Chile Kiwi Salsa

Author Vianney Rodriguez

Ingredients

  • For Tostadas:
  • 1 4.5 oz Old El Paso Tostada shells
  • 1 16 oz Old El Paso refried black beans
  • 2 cups Crema Oaxaca sour cream or Greek yogurt
  • 1 tablespoon ground chile ancho
  • 1/2 cup pepitas
  • For Green Chile Kiwi Salsa:
  • ½ cup onion chopped
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • 2 tablespoons Old El Paso chopped green chiles
  • 3 kiwi peeled and diced
  • ½ cup cilantro

Instructions

  1. For Tostadas:
  2. Preheat oven to 325 degrees. Remove tostadas shells from package and place in a single layer on baking sheet. Bake 6-7 minutes or until crisp. While tostada shells bake heat refried beans in 1 quart saucepan over low heat, stirring occasionally. Divide refried beans evenly among tostadas shells; top each with crema, sour cream or yogurt and sprinkle with chile ancho and top with salsa and pepitas.
  3. For Salsa:
  4. Combine onion, lime zest, lime juice, salt, cumin and chopped green chiles in medium bowl; stir and place in refrigerator for 15 minutes. When ready to serve gently fold in kiwi and cilantro, serve with tostadas