Espresso-Chili Black Bean & Charred Vegetable Tostada with Lime Crema

For the less adventurous: regular refried beans work the same way without the spice blend, seasoned with just a little salt. But use the espresso-chili stuff.

Ingredients

Lime Crema

5 tbsp sour cream

Zest of 1 lime

1 tbsp fresh lime juice

Espresso-Chili Spice Blend (makes 1 cup)

1/4 cup instant espresso powder

1/4 cup chili powder

1/4 cup packed dark brown sugar

2 tbsp paprika

2 tbsp kosher salt

1 tbsp ground cumin

1 tbsp garlic powder

Cayenne pepper, to taste

Tostadas

3 tbsp olive oil, plus 2 tsp, divided

4 garlic cloves, sliced, divided

1 tbsp espresso-chili spice blend

2 (15 oz) cans black beans, drained and rinsed

1/4 cup water, plus more if needed

2 medium red bell peppers, sliced

1 large red onion, halved and sliced

2 medium zucchini, halved and sliced into 1/2-inch rounds

1 cup fresh or frozen corn

1/4 tsp freshly ground black pepper

1 cup napa cabbage, thinly sliced

1/4 cup fresh cilantro, roughly chopped

6 tbsp crumbled cotija cheese

6 corn tortillas

Preparation

1. Whisk together the lime crema ingredients in a small bowl until smooth. Set aside.

2. Combine all the spice blend ingredients in a small bowl. Massage with your fingers to break down the brown sugar. Mix 1 tablespoon of the blend with 1 tablespoon of the olive oil and set aside. Store the rest in an airtight container for up to 1 month.

3. Position a rack in the upper third of the oven and preheat to 400°F. Brush both sides of the corn tortillas with 1 tablespoon of the olive oil and arrange in a single layer on a rimmed baking sheet. Bake for 5 minutes per side until golden and crisp. Transfer to a wire rack to cool.

4. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring constantly, until fragrant, about 30 seconds. Add the espresso-chili spice blend and oil mixture and cook, stirring, for another 30 seconds. Add the beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer to a food processor, add 1/4 cup of water, and pulse until smooth. Add more water 1 tablespoon at a time as needed.

5. Preheat the broiler to high. Toss the bell peppers, onion, zucchini, corn, and remaining garlic with 1 tablespoon of the olive oil and 1/2 teaspoon of salt in a large bowl. Spread in a single layer on a rimmed baking sheet. Broil, stirring once or twice, until lightly charred, about 10 minutes.

6. Top each tostada with the black bean purée, charred vegetables, shredded cabbage, fresh cilantro, cotija, and a drizzle of lime crema. Serve immediately.

Notes

Inspired by EatingWell.