Espresso-Chili Black Bean & Charred Vegetable Tostada with Lime Crema

Inspiration: EatingWell

For those not adventurous enough, regular refried beans can be made the same way without the spice blend, they would just be seasoned with a little bit of salt. But, y'know, use the espresso-chili stuff.

Ingredients

Lime Crema

5 tbsp sour cream

Zest of one lime

1 tbsp lime juice

Espresso-Chili Spice Blend (makes 1 cup)

¼ cup instant espresso baking powder ¼ cup chili powder ¼ cup dark brown sugar, tightly packed 2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon ground cumin 1 tablespoon garlic powder Cayenne pepper to taste

Tostadas

3 tbsp olive oil, plus 2 tsp, divided

4 garlic cloves, sliced, divided

1 tbsp espresso-chili spice blend

2 (15 oz) can black beans, drained and rinsed

¼ cup water, plus more if needed

2 medium red bell peppers, sliced

1 large red onion, halved and sliced

2 medium zucchini, halved and sliced 1/2" thick

1 cup fresh or frozen corn

¼ tsp ground pepper

1 cup thinly sliced cabbage

¼ cup chopped fresh cilantro

6 tbsp crumbled cotija cheese

4 flour tortillas or 6 corn tortillas

Preparation

1. Combine the lime crema ingredients in a bowl and mix well. Set aside

2. Combine all the spice blend ingredients in a small bowl. Massage the mixture with your fingers to break down the brown sugar. Combine 1 tbsp with 1 tbsp of oil

3. Position a rack on the top third of oven, preheat oven to 400° F. Brush both sides of tortillas with 1 tbsp of oil and arrange on a baking sheet. It's okay if they overlap a little bit. Bake for 5 minutes on each side until brown and crisp. Transfer to wire rack and allow to cool

4. Heat 2 tsp in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add spice blend and oil and cook, stirring, for another 30 seconds. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer beans to a food processor and add ¼ cup water, and pulse until smooth. Add more water as needed 1 tbsp at a time.

5. Preheat broiler to high. Toss bell peppers, onion, zucchini, corn, and remaining garlic, 1 tbsp oil, and 1/2 tsp of salt in a large bowl. Spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred, about 10 minutes

6. Top the tostadas with beans, charred veggies, cabbage, cilantro, cheese, and crema