This recipe comes from our friends at Sticky Fingers Cooking, a 100% national online and mobile cooking school for children and their families. It's a great simple yet delicious recipe that can get your kids involved in the kitchen with you! In July 2021 a class of kids of all ages got to learn how to make these tasty tostadas on their own! Our Al Pastor blend adds a citrusy kick to these tostadas that your kids will be sure to love!
Kid-Innovated Totally Tasty Tostadas + “Refried” Beans
ingredients
for the tostadas and refried beans:
2 big cloves of fresh garlic
4 green onions
2 T olive oil
1 15-oz can pinto beans
1⁄2 tsp Spicewalla Al Pastor
1 tsp salt
1 T butter
6 oz cherry tomatoes
1 bunch red radishes
1⁄2 head iceberg lettuce
2 large carrots
1 ripe avocado
1⁄2 can black olives
Handful fresh cilantro
1 lime
1 package round tostada shells or tortilla chips
6 oz shredded Monterrey Jack or Cotija or Queso Fresco cheese
Small container sour cream
for the chilli limeade:
4-5 limes
1⁄4 -1⁄2 cup sugar
pinch of salt
1⁄4 tsp Spicewalla Light Chilli Powder
2 big cloves of fresh garlic
4 green onions
2 T olive oil
1 15-oz can pinto beans
1⁄2 tsp Spicewalla Al Pastor
1 tsp salt
1 T butter
6 oz cherry tomatoes
1 bunch red radishes
1⁄2 head iceberg lettuce
2 large carrots
1 ripe avocado
1⁄2 can black olives
Handful fresh cilantro
1 lime
1 package round tostada shells or tortilla chips
6 oz shredded Monterrey Jack or Cotija or Queso Fresco cheese
Small container sour cream
for the chilli limeade:
4-5 limes
1⁄4 -1⁄2 cup sugar
pinch of salt
1⁄4 tsp Spicewalla Light Chilli Powder
preparation
for the tostadas:
- Have kids peel and mince up the garlic. Thinly slice or tear the green onions. Set aside.
- Add olive oil to a medium skillet and sauté the minced garlic and sliced green onions for a minute.
- Add your pinto beans (dump the whole can in without draining it). Season with Al Pastor and salt. Sauté for 3-5 minutes. Turn off heat, then stir in butter until it melts and let beans cool slightly.
- Once the beans have cooled a bit (they can be warm, but not hot), transfer them to a mixing bowl and have kids mash them with the back of a wooden spoon or a potato masher until they’re creamy and smooth. Take a taste and add more salt or Al Pastor if you want!
- Chop up cherry tomatoes and red radishes. Thinly slice iceberg lettuce. With help from an adult, carefully grate carrots using a box grater. Slice black olives, chop or tear fresh cilantro, and slice lime into squeezable wedges.
- Adults: Cut avocado in half, remove the pit, and slice the flesh of each halve thinly before scooping out the slices from the shell.
- To assemble tostadas: Spread a layer of refried beans onto each tostada. Top with kids’ choice of shredded lettuce, chopped tomatoes, shredded carrot, radishes, black olives, shredded cheese, and sour cream! It’s fun to let kids decide how they’re going to build their own tostadas - will they break up the tostada shell or keep it whole, and how will they layer it? Any way is sure to be DELICIOSO!
for the Mexican chilli limeade:
- Squeeze the juice from the limes into a blender.
- Add sugar (more or less according to your liking), cold water, a pinch of salt, and light chilli powder.
- Blend until smooth and frothy! Pour into cups and SALUD! (cheers in Spanish!)
