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.
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
- 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
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!