It’s almost Cinco de Mayo and I just had to share this recipe with you all. I absolutely adore all things full of flavor, my life revolves around anything I can put hot sauce on lately. Don’t ask me why, I’m apparently obsessed with spicy food this year but I’m okay with that.
Growing up I ate a lot of potatoes, I continue to still. I can thank my dad for that, simply because he’s the greatest at making these slow-cooked potatoes. Something about the way he makes them is just extra special to me. Probably the amount of love that goes into them, total comfort food for me.
Even though I gravitate towards oil-free, baked potatoes – my dad always makes them in a skillet and slow-cooked with onions. I have no idea why I never took the time to make them the same way in my home until now. These are seriously so good and worth the effort involved prepping and waiting and then topping a tostada with. Cause why not make Tex Mex tostadas for breakfast? It’s awesome and you will want to spend an hour cooking these knowing the end result tastes this delicious.
To go the extra mile I had to include some mashed black beans and my absolute favorite citrus guacamole. I love copious amounts of lemon, lime and hot sauce. If you do too then check out the full recipes included below! I broke it down into 3 recipes, just to make it easier to follow along and refer back to.
Tex Mex Tostadas
Yield 4 servings
- Slow Skillet Cooked Chili Potatoes (recipe above)
- 1 can Black Beans, mashed
- 8 Corn Tortillas, small
- Citrus Guacamole (recipe above)
- Hot Sauce, to top
- Cilantro, to top
- Lemond & Lime, to top
- Drain your can of black beans and begin mashing them in a small pot of low heat. You can add in water or vegetable stock to thin it out if you need to. Or mash them in a bowl and heat up in the oven after assembling.
- Crisp your corn tortillas by laying flat on a parchment-lined baking sheet and baking in the oven on broil. Flipping as soon as each side gets golden brown. You can also bake these at 425 for 10 minutes, flipping halfway through. Or fry them, but I'm trying to keep these healthier.
- Once your tortillas are crisp, begin assembling. Start with a base of mashed black beans, a scoop of potatoes (now you can stop here and heat these up again/more in the oven as needed), a small scoop of citrus guacamole and a little hot sauce plus extra cilantro.
- Serve warm, enjoy!
Store leftovers in an airtight container in the fridge for up to a week. Reheat in the oven as needed.
Courses Brunch, Dinner
Cuisine Vegan, Gluten-Free