Crispy Black Bean Chimichurri Tostada

A crispy tostada topped with savory black beans and vibrant chimichurri, finished with crumbly queso fresco for a flavorful bite.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by heating a skillet over medium-high heat. Add one tablespoon of olive oil. Once the oil is shimmering, place the corn tortilla in the skillet, pressing gently to ensure contact with the hot surface. Cook for about 2 minutes on each side until the tortilla is crispy and golden brown. Remove from heat and set aside on a paper towel to drain any excess oil.
2. 2.
   In the same skillet, add the black beans and cook over medium heat. Stir occasionally, breaking up the beans slightly with the back of a spoon. Cook for about 3-4 minutes until the beans are heated through and begin to crisp slightly at the edges. If the beans are too dry, add a splash of water to keep them moist and prevent burning.
3. 3.
   Spread the warm black beans evenly over the crispy tortilla, leaving a small border around the edge. This will help maintain the crunchiness of the tortilla. Top with a generous tablespoon of chimichurri sauce, spreading it evenly over the beans to infuse them with the bright, herbaceous flavors.
4. 4.
   Sprinkle crumbled queso fresco over the top of the tostada. The slight tanginess of the cheese will complement the savory black beans and the aromatic chimichurri.
5. 5.
   To serve, consider adding a fresh lime wedge on the side for an extra burst of flavor. Enjoy this tostada warm as a delightful street food-inspired snack. If the tortilla becomes soggy, a quick reheat in the skillet can restore its crispness.