About the Recipe
Looking for a fresh, flavorful, and climate-friendly meal? Our Chili Lime Black Bean Tostada is a vibrant, plant-powered dish that delivers bold taste with every bite. Built on a crispy tortilla base, this tostada is layered with hearty Spanish rice and seasoned black beans, then topped with crisp lettuce, juicy tomatoes, creamy avocado, and a kick of jalapeño. The zesty chili lime vinaigrette ties it all together, adding the perfect balance of heat and tang. It’s a satisfying meal that’s as good for the planet as it is for your taste buds.
Ingredients
For the Spanish Rice
1/2 tsp. canola oil
1/4 cup white, long grain rice
1/4 cup yellow onion, diced
1/8 cup green pepper, seeded and diced
1/4 tsp. garlic, peeled and minced
1/2 tsp. vegetable stock base
1/2 cup water
2 Tbs. tomato, diced
1 pinch ground cumin
1 pinch kosher salt
1 pinch dried sage
1 pinch dried oregano
1 pinch ground black pepper
1 pinch paprika
For the Black Bean Spread
1/2 can cooked black beans, drained and rinsed
1/8 cup cilantro, chopped
1 1/2 tsp. olive oil
1 1/2 tsp. lime juice
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. kosher salt
For the Chili-Lime Vinaigrette
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 Tbs. + 3/4 tsp. red wine vinegar
1/4 tsp. lime juice
2 Tbs. cilantro, chopped
1 tsp. granulated sugar
1/4 tsp. garlic, peeled and minced
1/8 tsp. kosher salt
1 pinch ground black pepper
2 Tbs. + 1 1/2 tsp. olive oil
For the Spicy Cinnamon Tortilla
1/4 tsp. granulated sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground cumin
1/8 tsp. kosher salt
1 pinch of cayenne pepper
4 flour tortillas, about 6"
For Tostada Assembly
1 cup shredded iceberg lettuce
1 large Roma tomato, cored and diced
1/2 cup avocado, diced
1 jalapeno, sliced
Preparation
For the Spanish Rice
Step 1
In a stockpot over medium-high heat, heat your oil.
Step 2
Add your rice to toast. Stir constantly until the rice is golden, about 2 - 4 minutes.
Step 3
Add in the onion and green pepper, sauteing for another 2 - 3 minutes. Add your garlic and saute for another minute. Stir in the vegetable stock base.
Step 4
Add remaining ingredients and stir to combine. Bring the pot up to a boil. Once reaching a boil, cover the pot and reduce heat to low. Let your rice simmer until it is tender, and the liquid has been absorbed, about 18 - 20 minutes. Afterwards, keep covered and remove from the stove, allowing it to stand for 10 minutes. Fluff with a fork. Keep hot until you're ready to plate.
For the Black Bean Spread
Step 1
In a food processor, combine all your ingredients. Blend until smooth, about 2 - 3 minutes.
Step 2
Cover and keep chilled until you're ready to plate.
For the Chili-Lime Vinaigrette
Step 1
In sauté pan over low heat, toast the cumin and chili powder until they become aromatic, about 30 to 60 seconds.
Step 2
In blender, combine toasted spices and all other ingredients except oil. Blend until smooth.
Step 3
With blender running, slowly add oil in a thin, steady stream until emulsified.
Step 4
Cover and keep chilled until you're ready to serve. Whisk before using.
For the Spicy Cinnamon Tortilla
Step 1
Preheat your oven to 400 F.
Step 2
Combine sugar, cinnamon, cumin, salt, and cayenne pepper. Mix well.
Step 3
On a sheet pan coated with cooking spray, place the tortillas in single layer. Sprinkle with 1/2 of seasoning mixture.
Step 4
Turn tortillas over and sprinkle with the remaining seasoning mixture.
Step 5
Bake until golden brown and crisp, about 7 - 9 minutes.
Step 6
Once done baking, take out your tortillas and let them cool slightly. Your tostadas are ready for assembly.
For Assembly
Step 1
Layer the following onto your spicy cinnamon tostada:
2 oz. Spanish Rice
3 oz. shredded romaine lettuce
2 oz. diced tomato
2 oz. sliced avocado
4 slices of jalapeno
1 Tbs. Chili-Lime Vinaigrette
Your Chili Lime Black Bean Tostada is now ready to enjoy!