Hearty Sides To Serve With Bean And Cheese Tostadas

Bean and cheese tostadas are a delicious, easy meal that can be made in 30 minutes or less. They are a great option for a weeknight dinner or a fun party snack. The best part about this recipe is that it is highly customisable and can be made vegan or vegetarian. You can top your tostada with anything you like, but some popular options include shredded lettuce, cabbage, avocado, pico de gallo, sour cream, salsa, hot sauce, and cheese. You can also add meat such as carnitas, grilled chicken, or carne asada. So, what are you waiting for? Get creative and build your own bean and cheese tostada!

Guacamole

Ingredients

• 2-3 tablespoons of finely chopped onion
• 1/4 teaspoon of salt, plus more to taste
• 1 ripe avocado
• 1/4 cup of minced red onion
• 1/4 cup of finely chopped cilantro leaves
• 1/2 a ripe tomato, seeds and pulp removed, chopped
• Freshly ground black pepper to taste
• (Optional) Jalapeño for a kick

Instructions

• Finely chop the onion and use a fork to smoosh it until it turns translucent.
• Cut the avocado in half, remove the seed, and scoop out the flesh with a spoon.
• Put the avocado in a medium-sized mixing bowl and add the onion, cilantro, lime, and salt.
• Mash the mixture with a fork, leaving some chunks.
• Stir in the red onion, cilantro, and tomato.
• Season with salt and black pepper to taste.

Tips

• If you want to add a bit of spice to your guacamole, feel free to include some jalapeño.
• You can also add other ingredients like lime juice, salsa, or hot sauce to taste.
• For a smoother guacamole, you can use a blender to mix the ingredients.

Spicy shrimp ceviche

Ingredients

• 1 pound raw medium shrimp, peeled and deveined
• 1 cup lime juice (from about 8 limes)
• 1/2 cup lemon juice (from about 3 lemons)
• 2 tablespoons orange juice (from about 1/2 orange)
• 2 large shallots or 1 small red onion, finely chopped
• 1 jalapeno, chopped (remove the seeds if you don't want it spicy)
• 2-3 ripe but firm Roma tomatoes, seeded and finely chopped
• 1 large avocado, finely chopped
• 1/3 cup finely chopped cilantro leaves (from about 1/2 bunch)
• Salt and pepper to taste
• Optional: hot sauce of your choice

Method

• Partially cook the shrimp by bringing a pot of water to a boil. Add the shrimp and cook for about 1-2 minutes, until just pink.
• Remove the shrimp from the pot and immediately dunk them into a bowl of ice water to stop the cooking process. Let the shrimp sit for about 5 minutes, then drain well.
• Chop the shrimp into small pieces and add them to a medium glass bowl (or non-reactive bowl).
• Add the lime juice, lemon juice, orange juice, and shallots/onion to the bowl with the shrimp. Make sure the shrimp are well covered with the citrus juice. If necessary, transfer to a smaller bowl or add more juice. Cover the bowl and refrigerate for 30 minutes to 1 hour, until the shrimp are fully pink.
• Prepare the vegetables by chopping the jalapeno, tomatoes, avocado, and cilantro.
• Mix the vegetables into the shrimp and citrus mixture. Season with salt and pepper to taste. If you prefer a less juicy ceviche, pour out some of the excess juice.
• Transfer the ceviche to a serving bowl and garnish with lemon zest. Serve immediately with tortilla chips or tostadas.

Tips:

• For a more traditional ceviche, skip the step of boiling the shrimp. Instead, allow the shrimp to cure in the citrus juice for 30 minutes to 4 hours, depending on your desired level of doneness.
• Use a glass or non-reactive bowl to prevent the dish from tasting metallic.
• If you want to reduce the spiciness of the jalapeno, remove the seeds.
• Squeeze the seeds and pulp out of the tomatoes to prevent the ceviche from becoming watery.
• For the freshest flavor, use high-quality, fresh shrimp purchased from a reputable source.

Stovetop Mexican rice

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion, diced
• 2 cups long-grain white rice
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon granulated garlic
• 3 cups chicken or vegetable broth
• 1 cup (8 oz) plain tomato sauce
• 1 teaspoon tomato bouillon (optional)
• 1 teaspoon kosher salt
• 1/3 cup chopped cilantro
• Chopped radish, lime juice, and fresh cilantro to garnish

Method:

• Place the rice in a fine mesh strainer and rinse the rice with cold water until the water runs clear. Let the rice drain for 5 minutes.
• Heat olive oil in a dutch oven or pot and saute the white onions and diced jalapeño for 2-3 minutes, until the veggies are softened.
• Add the rice, cumin, chili powder, garlic, and oregano and cook for 3-4 minutes, stirring often, until the rice is toasted.
• Add the broth, tomato sauce, bouillon, bay leaf, and salt and stir well.
• Bring to a boil, then cover and reduce the heat to very low. Cook for 15 minutes, stirring once halfway through and then replacing the lid.
• After 15 minutes, turn off the heat, leave the rice covered, and let it rest for another 10 minutes.
• Fluff the rice with a fork, add chopped cilantro, and season with lime juice.

Tips:

• For a more authentic version, blend 1-2 fresh tomatoes with onion and garlic, and add this mixture to the rice instead of the tomato sauce.
• If you can't find tomato bouillon, substitute chicken bouillon.
• For a vegetarian option, use vegetable broth instead of chicken broth.
• This recipe is perfect for meal prep and can be stored in the refrigerator for up to a week or frozen for up to three months.

Shredded lettuce

When preparing shredded lettuce as a topping, it is important to wash the lettuce thoroughly before shredding it into thin strips. You can use a knife to chop the lettuce, or you can purchase pre-shredded lettuce from the store.

In addition to shredded lettuce, other popular toppings for bean and cheese tostadas include pico de gallo, pickled onions, crema, cilantro, cotija cheese, limes, guacamole, salsa, hot sauce, sour cream, tomatoes, onions, black olives, and jalapenos.

The beauty of bean and cheese tostadas is that they are highly customizable, so you can add or omit toppings to suit your taste preferences.

Pico de gallo

Some variations include adding a diced avocado to the mixture or replacing the tomato with other fruits like mango, peaches, or pineapple.

Frequently asked questions