I’ll be honest, this was my first time making BBQ beans but it took just this one time to turn me into a believer. BBQ sauce adds the perfect sweetness, spice and smokiness to these beans and it paired so well with the pineapple avocado salsa on top!! I    made these into mini tostadas but you could totally make them into regular size ones but I    feel like the mini tostadas (just use a cookie cutter to cut them out of a tortilla) held up well and didn’t get soggy or break from the weight.

Frying tortillas:

I  used corn tortillas for this recipe and it made for a very authentic taste so I  prefer frying these versus flour tortilla. I  simply fried them in vegetable oil until crispy and then sprinkled them with kosher salt immediately after I    took them out of the oil.

I    got about three mini rounds using a cookie cutter, from one tortilla. You can make them bigger or smaller. Leftover tortilla scraps can be fried up and use in salads or to top off soups with.

I    hope you enjoy this recipe and If you make it, be sure to tag me on @thechutneylife so I    can see your wonderful creations!

 

BBQ Bean Tostadas

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Prep Time 20 mins
Cook Time 20 mins
Servings 4 People

Ingredients
  

  • 6-8 corn tortillas
  • 15 oz can pinto beans, draine and rinsed
  • 1/2 cup diced onion
  • 1 jalapeno diced
  • 1 tsp minced garlic
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp red chili powder
  • 1/3 cup barbecue sauce (I like Sweet Baby Ray's)
  • 1 tbsp oil
  • crumbled cotija cheese for garnish

Avocado Pineapple Salsa

  • 1/2 cup diced pineapple
  • 1 avocado, pitted and diced
  • 1/4 cup thinly sliced onion
  • 1 jalapeno , finely diced
  • 1/4 cup cilantro, finely chopped
  • 1 tsp rice wine vinegar
  • 1 tsp lime juice
  • zest of 1 lime
  • 1/8 tsp cumin powder

Instructions
 

For the avocado pineapple salsa:

  • combine all the ingredients into a bowl and stir until well combined. Add a tiny pinch of salt.

For the beans:

  • Heat a pot over medium high heat with oil. Once the oil is hot add the diced jalapeno and let it cook for a few minutes. Next add the diced onions and let them cook for 3-4 until softened.
  • Add the garlic, stir until fragrant (about a minute) and then add the pinto beans, barbecue sauce and all of the seasonings. Reduce heat to low, stir and cook for an additional 5-6 minutes. Turn off heat, and keep covered until youre ready to assemble tostadas

Frying the tortilla:

  • Using a cookie cutter or anything round shaped like a glass or lid, cut out small circles from the larger corn tortilla. About 2-3 inches in diameter.
  • Heat a pot with about 2-3 inches of oil until hot and deep fry the tortillas in batches until they are slightly golden. I use a slotted metal spoon to fry and gently submerge them in oil to help them cook faster and more evenly. Remove from oil, place on a paper towel lined plate and sprinkle immediately with kosher salt.

Assemble the Tostadas

  • Place a large spoonful of beans on each mini tostada shell, top with the avocado pineapple salsa and then top with a generous sprinkle of cotija cheese! Serve right away!