Honduran Bean & Cheese Tostadas (Catrachas)
This South American dish is simple and easy to make and is sure to be a big hit with your family. It’s a bean-topped tostada sprinkled with salty cheese—but instead of using fried tortillas, we bake ours to crispy-crunchy perfection. We call to mash your own black beans (rather than buying canned refried beans) so you can choose your desired texture. Traditionally, the tostadas are served simply, but you can set out chopped tomato, sliced avocado, and hot sauce if folks want more toppings.
Canned black beans
1 cup(s), undrained
½ cup(s), crumbled
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper. Arrange the tortillas on the pan; coat both sides with cooking spray. Bake until browned and crisp, 8 to 10 minutes, flipping and rotating the pan halfway through.
- Drain the beans over a bowl, reserving the liquid. In a medium microwave-safe bowl, mash the beans, cumin, and garlic with a fork to your desired consistency; stir in enough bean liquid to get the beans to a spreadable consistency. Cover the bowl and microwave on high until hot, about 1 minute. Spread the bean mixture evenly over the tortillas; sprinkle evenly with the cheese.
- Serving size: 1 tostada