Smoky Pineapple Toastadas
Crispy shells overloaded with beans, slaw, and pineapple – what a delicious mess!
Ingredients
Refried Beans
- 5 cups cooked, drained black beans about 3 cans
- ½ red onion, chopped
- ½ yellow or sweet onion, chopped
- ¼ cup neutral oil
- 4 cloves garlic, whole
- ¼ tsp liquid smoke
- ½ tsp gluten free soy sauce or liquid aminos
- ½ tsp kosher salt plus more to taste - I needed 1 tsp
- 1 jalapeno, deseeded and chopped
Simple Slaw
- ¼ green cabbage, shredded or finely chopped
- ¼ red cabbage, shredded or finely chopped
- ½ red onion, thinly sliced
- ½ cup chopped cilantro
- 2 tbs apple cider vinegar
- 1 tbs brown sugar or other sugar
- 1 large pinch kosher salt
- juice from one lime
- 1 tsp your favorite hot sauce optional
Tostadas
- 8 gluten free corn tortillas
- ½ pineapple, cut into spears or rings
- neutral oil, for grilling
- extra chopped cilantro, for serving
- extra lime wedges, for serving
Instructions
Refried Beans
- Heat the neutral oil in a medium sized pot over medium heat.
- Add the chopped red and yellow onions and the whole garlic cloves to the pot and saute until they begin to brown.
- Add beans, liquid smoke, and soy sauce and continuing heating until beans are soft and hot.
- Using an immersion blender (or standing blender or potato masher) blend the beans until smooth.
- Stir in the diced jalapeno and 1 tsp salt, or salt to taste.
Simple Slaw
- Finely chop the red and green cabbage and cilantro and mix into a large bowl.
- Thinly slice ½ of a red onion into half circles and add to the bowl.
- Add 2 tbs apple cider vinegar, 1 tbs brown sugar, a large pinch of salt, and the juice from one lime to the bowl. Use your hand to mix and massage the cabbage for 3-5 min.
- Optionally add in 1 tsp of your favorite hot sauce.
Grilled Pineapple and Tortillas
- Fire up your grill!
- Lightly brush your pineapple spears or rounds and the tortillas with neutral oil to prevent them from sticking.
- Grill the pineapple for about 10 min on each side, until the outside is caramel-y brown. Let them cool a bit and then chop them up so you can evenly spread them over your tostadas.
- Grill the tortillas for 30-45 seconds per side, until they are crunchy.
Assembly
- Spread a thick layer of refried beans over the crispy shells
- Layer with slaw, chopped pineapple, extra cilantro, and extra lime juice.