I’m giving you the recipes for all the components however, don’t be afraid to buy ready made if you prefer, chilli sauces and refried beans are all available in the supermarkets. I’ve never been a bean fan but making them to my. taste and texture has really worked for me and I will be making this again and again.
4 corn or flour tortilla
Refried beans
olive oil
1 onion, finely diced
1 clove garlic, minced
1 tsp chilli
1 cumin
1 tsp salt
2 x 400 g tin pinto beans
squeeze of lime
Quick Beef Chilli
1 onion, diced
2 cloves garlic, minced
500 g beef mince
1 tsp salt
2 tsp cumin
1 tsp black pepper
1 tsp chilli powder
1 tsp cayenne pepper
1 tbsp tomato puree
400 g tin chopped tomatoes
Garnish (these are my suggestions & optional)
salad
coriander leaves
red onion soaked in lime juice (see video)
jalapenos from a jar
sour cream
To make the crisp tortilla it can wither be fried in a little oil or brushed with oil on both sides and air fried at 200C for a couple of minutes. Can also be done in the oven for a few minutes.
Refried Beans
Add splash of olive oil to a pan along with diced onions. Sauté for a 5 minutes, add garlic and cook for a couple more minutes. Add chilli, cumin and salt followed by the beans including the brine in the tin. Give it all a good stir and cook on a low heat for 5 minutes. Mash with the back of a fork or a potato masher, add squeeze of lime and check seasoning. Remove from heat, put a lid on to keep warm.
Quick Beef Chilli
In a large pan, sauté the onions in oil for 7-10 minutes until soft. Add the garlic and cook for 1 minute. add the beef, cook until browned all over. Stir in salt, cumin, black pepper, chilli powder, cayenne pepper and cook for 1 minute. Stir in tomato paste and chopped tomatoes. Bring to a simmer and cook for 20 minutes.
To Assemble
Sprinkle salad leaves on a plate then place a tortilla in the middle, smear with refried beans, add chilli then sprinkle with your toppings of choice. To be eaten with a knife and fork
Beef Chilli Tostada with Refried Beans
Ingredients
- 4 corn or flour tortillas
Refried Beans
- 1 onion finely diced
- 1 clove garlic minced
- 1 tsp chilli powder
- 1 tsp cumin
- ½ tsp salt
- 2 400g tins pinto beans
- squeeze lime
Quick cook beef chilli
- 1 onion diced
- 2 cloves garlic minced
- 500 g beef mince
- 1 tsp salt
- 2 tsp cumin
- 1 tsp black pepper
- 1 tsp chilli powder
- 1 tsp cayenne pepper
- 1 tbsp tomato puree
- 400 g tin chopped tomatoes
Garnish (these are my suggestions, pick your favourite)
- salad leaves
- coriander leaves
- sliced red onion soaked in lime juice
- jalapeno from a jar
- sour cream
Instructions
- To make the crisp tortilla it can wither be fried in a little oil or brushed with oil on both sides and air fried at 200C for a couple of minutes. Can also be done in the oven for a few minutes.
Refried Beans
- Add splash of olive oil to a pan along with diced onions. Sauté for a 5 minutes, add garlic and cook for a couple more minutes. Add chilli, cumin and salt followed by the beans including the brine in the tin. Give it all a good stir and cook on a low heat for 5 minutes. Mash with the back of a fork or a potato masher, add squeeze of lime and check seasoning. Remove from heat, put a lid on to keep warm.
Quick Beef Chilli
- In a large pan, sauté the onions in oil for 7-10 minutes until soft. Add the garlic and cook for 1 minute. add the beef, cook until browned all over. Stir in salt, cumin, black pepper, chilli powder, cayenne pepper and cook for 1 minute. Stir in tomato paste and chopped tomatoes. Bring to a simmer and cook for 20 minutes.
To Assemble
- Sprinkle salad leaves on a plate then place a tortilla in the middle, smear with refried beans, add chilli then sprinkle with your toppings of choice. To be eaten with a knife and fork
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