Mini Black Bean Chorizo Tostadas (Vegan)
- Craize Seeded Roasted Corn Crackers
- Abbot’s Butcher Chorizo
1 tbsp extra virgin olive oil 1 clove garlic, minced or pressed 1, 14 oz can black beans ¼ tsp chili powder ¼ tsp ground cumin ¼ tsp ground black pepper Salt, to taste Cilantro Pickled Onions Lime Jalapeno Crema Cotija
Drain and reserve the liquid from the can of black beans. Heat a small saucepan over medium low heat and add the oil. When the oil is hot, add the garlic. Saute for about 2 - 3 minutes, careful not to burn the garlic.
Add the drained black beans and a couple spoonfuls of the reserved bean liquid to the saucepan. Add the chili powder, cumin, black pepper, and pinch of salt. Cook, stirring a nd mashing the beans often, until the beans have thickened to desired consistency, about 3 - 5 minutes. Add another spoonful or so of the reserved bean liquid, if desired for thinner consistency. Cook Abbot’s Butcher Chorizo according to package directions. Lay out the desired amount of Craize Crackers.
Layer with a generous dollop of refried black beans, followed by a generous scoop of Abbot’s Butcher Chorizo. Garnish with cilantro, pickled onion, and lime + any other desired toppings and enjoy!
Shop the story