Charred Shishito Pepper & Refried Bean Tostadas! Just because these crunchy tostadas come together quickly doesn't mean they lack any flavor! Charred Shishito peppers, onions and refried beans drizzled with a Cumin & Lime Yogurt Sauce make a quick but delicious meal.
If you ask my husband what he wants for dinner on any given night of the week, you are almost guaranteed to get a reply that includes some form of taco, tostada, or Mexican-inspired fare. Oddly enough, we almost never take part in an official "Taco Tuesday" and when we do, they're not usually tacos of the common variety.
Though I like using tortillas as the mode of transport for all the good stuff you normally pile into a taco, I'm always on the lookout for unique filling ideas {especially ever since I said "adios" to most forms of meat.} I love a good shrimp or blackened fish taco, but even those can seem a little common for my taste when I'm feeling like trying something a little different.
So, recently, when I was peering into the fridge trying to figure out what to make for dinner and I spotted a bag of shishito peppers {I pick them up almost weekly at Trader Joe's}, I thought, "Hmm... now that might be interesting." And it turns out, I was right.
If you've never tried them, shishito peppers are nothing to be afraid of. The majority of shishito peppers are mild in flavor and minimal in heat. BUT. About 1 in every 10 to 20 peppers packs a fiery punch, so have your glass of water {or frozen margarita} on standby just in case you happen to win {lose?} at shishito roulette.
Other than liking to surprise unsuspecting victims from time to time, shishitos have a nice flavor and are perfect for charring in the oven, over the grill or, in this case, quickly in a hot skillet.
In these Charred Shishito Pepper & Refried Bean Tostadas, they add a nice smoky flavor to each bite while the onions lend a little sweetness. I use canned refried beans for these because they're something that I typically whip up quickly on a weeknight, but sometimes I also use cooked black beans that are lightly mashed since they're a pantry staple I almost always have on hand. To top them off and add a little extra zip, I whisk together a simple yogurt sauce flavored with cumin and lime juice and drizzle it over the top before adding whatever else strikes my fancy -- sliced avocado, queso fresco or even some cabbage mix for extra color and crunch.
These would make a great {easy!} Cinco de Mayo bite -- tacos or tostadas typically are since they're quick, simple and can feed a crowd even if you're on a budget -- but, like I said, we typically enjoy these any day of the week... that is, my husband has anything to do with it.
His tastes may be a bit predictable but those sneaky shishitos? They're enough of a gamble. 😉
Charred Shishito Pepper & Refried Bean Tostadas
Ingredients
- 5 corn tortillas
- 2 tablespoons olive oil divided
- 1 6 oz. bag shishito peppers stems removed
- 1 onion cut into thick slices
- Salt to taste
- Juice of 1 lime
- ¾ cups canned refried beans {or homemade if you prefer}
- Optional: Avocado slices queso fresco
For Cumin-Lime Yogurt Sauce
- ½ cup Greek yogurt {I used 2%}
- ¼ teaspoon salt
- ½ teaspoon cumin
- Juice from half a lime
Instructions
- Preheat the oven to 400 degrees. Place the tortillas on a baking pan and spray or rub lightly with olive oil. Bake for about 12-15 minutes or until golden and crispy. Remove from oven and set aside.
- Meanwhile, heat about a tablespoon of olive oil in a skillet over high heat. Add the shishito peppers and onion; season with salt to taste.
- Cook peppers and onions until the they soften and begin to get charred bits, stirring every few minutes. {About 5-7 minutes} Squeeze lime juice over the top and then cover with a lid and reduce the heat to low. Let them steam until tender, about 3-5 minutes.
- While the peppers and onions cook, make the yogurt sauce: In a small bowl whisk together yogurt, salt, cumin and lime juice until combined. Set aside.
- To build the tostadas: Spread about 2 tablespoons of refried beans on each tostada. Divide the pepper and onion mixture between all five tostadas. Just before serving, drizzle with yogurt sauce and add additional toppings like avocado slices and queso fresco if desired. Serve immediately.
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