I’ve always wanted to try a black bean and pineapple combo and finally got around to pairing these two ingredients in this recipe. The filling will work in just about anything from tacos to enchiladas, but I thought this was a fun way to try out the mixture. Best of all, black beans and pineapple are often on sale. Pair these with rice and you have a Meatless Monday supper.
9 corn tortillas
Parmesan cheese (optional)
1 15 ounce can black beans, drained rinsed
1 15 ounce can pineapple chunks (you’ll only need about half the can of the pineapple but reserve the juice)
1 small onion, chopped
1 green or red pepper or a mix of both, chopped
1 teaspoon cumin
1/8 teaspoon chipotle pepper powder (less or more depending on your heat level tolerance)
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
Preheat oven to 375 degrees.
In a large skillet and over medium high heat, heat two tablespoons of oil. Add onions and peppers and then add some salt. Cook for about 2-3 minutes or until they’re both softening and beginning to brown.
Add the pineapple and the black beans.
Stir in the cumin, chipotle powder, chili powder, oregano and garlic powder.
Make sure everything is well coated.
Cook for about 2-3 minutes and then slowly add the reserved pineapple juice.
Cook for a few more minutes, remove from the heat and set aside.
For the tostados- brush both sides of each corn tortilla with some oil and sprinkle on Parmesan cheese if using.
In a large skillet over medium high heat, heat about two tablespoons of oil and add one tortilla at a time, cooking on each side until it’s golden brown and crispy. Remove from pan and place on a paper towel lined platter until all the tortillas are cooked.
On a large baking sheet, place one tostado and top with about ¼ cup of the black bean mixture, and then another tostado and then more black bean mixture, finally topping with a final tostado.
Repeat until all the ingredients are used.
Bake in the oven for about five minutes until everything is warmed through and then top with sour cream and chopped tomatoes.
You can make the stacks out of just two tostados if you prefer.
Options for serving-top with chopped olives and avocadoes, even a fried egg on top.