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Smoky Pineapple Toastadas

Crispy shells overloaded with beans, slaw, and pineapple – what a delicious mess!
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Servings 8 tostadas

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.
Keyword Black Beans, gluten free, tostadas, vegan