Chipotle Refried Bean Jalapeño Queso Fresco Tostadas

/ Beans, Peppers, Patijinich / By

Chipotle Refried Bean Jalapeño Queso Fresco Tostadas

Jump to recipe

¡Share your recipe with us!

Heat oil in a skillet set over medium heat. Add onion and cook for 3 to 4 minutes until softened. Add diced chipotles, stir and incorporate refried beans and broth. Continue cooking until completely heated, seasoned and thickened to a soft puree consistency. Season with salt if need be. 

 

In a bowl, combine the scallions, epazote or cilantro, queso fresco, pickled jalapeños, tomato and tomatillo. Taste for salt and add if need be. Set aside. 

 

Top each tostada with a generous spread of the chipotle refried beans, a copious scoop of the seasoned queso fresco, and a few slices of avocado. Squeeze a bit of lime juice to taste, sprinkle with salt and black pepper. 

Ingredients

  • 1 tablespoon vegetable oil
  • ¼ cup chopped white onion 
  • 2 tablespoons diced La Costeña chipotles in adobo
  • 1 can La Costeña refried black beans
  • 1 cup chicken broth
  • 4 scallions, tops removed, white and light green parts thinly sliced 
  • 2 tablespoons chopped fresh epazote or cilantro 
  • 1 cup crumbled queso fresco 
  • ½ cup La Costeña diced pickled jalapeños
  • 1 ripe tomato finely chopped
  • 1 husked and rinsed tomatillo, finely chopped
  • 2 ripe avocados, halved, pitted, sliced 
  • Corn tostadas
  • Lime, quartered
  • Kosher or coarse sea salt, to taste
  • Coarsely ground black pepper, to taste

Print recipe

4 to 6

Author

Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.