Looking to channel your inner chef without breaking the bank? Enter our newest installment of Heyday before Payday, the world's favorite bean-focused series of budget-friendly recipes!
Rebecca Firkser's smoky enchilada bean tostadas (we love a good rhyme) are the perfect low-effort, low-cost recipe to crunch on with your friends and family. The entire recipe takes less than 30 minutes to put together, and costs only $8 for 4 people! The rich, savory beans, the bright jalapeño, and the charred scallion salsa bring just the right amount of heat.
Load up those freshly toasted tostadas and if you're feeling fancy, throw on some extra toppings. Fresh guacamole, crumbled Cotija cheese, queso fresco, pico de gallo, hot sauce... the world is your oyster!
Plan on 2 to 3 tostadas per person; sans cheese, the meal is vegan and gluten-free. For a slightly heftier version, use two cans of beans.
- Heat the oven to 250ºF. Zest lime into a medium bowl, then halve and juice it. Stem the jalapeño and finely chop (removing ribs and seeds if you’re sensitive to spice) or very thinly slice into rings. Add to the bowl with the lime juice and season with a big pinch of salt. Toss to combine and set aside to lightly pickle.
Heat a medium skillet over high until smoking, then add oil. Let heat for 20 seconds, then add the scallions in a single layer. Shake the pan to coat all the scallions in oil, and let cook until charred on the bottom, 2 to 3 minutes. Continue tossing every 2 to 3 minutes until the scallions are evenly charred.
Remove from heat. Season with salt, and slide out onto a cutting board, hanging onto the skillet. Let cool slightly, then trim the ends and slice the scallions into 3-inch pieces. Toss into the bowl with jalapeño.
Heat the beans in the reserved skillet over medium-low, string occasionally, until warmed through, about 5 minutes. Meanwhile, arrange the tostadas on a sheet pan and bake until warm and crisp, about 5 minutes.
Roughly chop the cilantro. Divide the warm beans evenly between the tostadas (figure 2 to 3 per person), then top with jalapeño-scallion mixture, cilantro, and avocado and/or cheese if using.