Warm, crispy tostadas are topped with creamy refried beans and a fresh salad in a homemade vinaigrette.
Apple Cider Vinaigrette
Cook's NoteYou can buy beets already roasted and peeled in most grocery stores. To roast beets at home, place beets in a foil packet with a little olive oil and salt and roast at 450 degrees F until an inserted pairing knife meets little resistance. The timing will depend on the size of the beets: a medium beat, the size of a clementine, will take about 45 minutes.In this recipe, it's important to use refined coconut oil, for its neutral flavor. Substitute vegetable oil if necessary.
Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
Preheat the oven to 350ºF. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they’re difficult to stir, they’re too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.