Ingredients

The following ingredients have 4 Servings
  • Finely grated zest of 1 lime
  • Juice of 2 limes
  • 1 heaping teaspoon chipotle purée (or more if you like it spicier)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons blended oil (EVOO and canola)
  • 1 15.5-ounce can black beans
  • drained
  • rinsed and drained again
  • 2 piquillo peppers
  • finely diced
  • 1/4 cup thinly sliced green onions (green and pale green parts)
  • A touch of clover honey
  • 1 quart canola oil
  • 1 1/2 cups Panko breadcrumbs
  • 1/4 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 4 blue corn tortillas
  • cut into 4-inch circles
  • 2 ripe Hass avocado
  • halved
  • pitted and quartered
  • with skin on
  • 1 cup crème fraîche
  • 1/2 teaspoon cumin
  • Cilantro leaves
  • for garnish
  • Red chile oil
  • for garnish

Instruction

  • For the Black Bean Relish, whisk together the lime zest and juice, chipotle, salt, pepper and oil in a large bowl
  • Add the beans, peppers and green onions, and stir to combine
  • Season with a touch of honey, if needed
  • Cover the relish and let sit at room temperature for at least 30 minutes to allow flavors to meld
  • For the tostadas, add oil to a large Dutch oven (use a pot big enough so that the oil only comes halfway up the side of the pan)
  • Heat over medium heat until the oil reaches 350°F on a deep-fry thermometer
  • Line a baking sheet with several layers of paper towels
  • While the oil is heating, combine the Panko, cumin, salt and pepper in a large shallow baking dish
  • Put the buttermilk in a medium bowl
  • Fry the blue corn tortillas one at time, until just crisp, about 20 seconds
  • Remove to the paper towel-lined baking sheet
  • Remove the skins from the avocado, season with salt and pepper then dip each quarter into the buttermilk then dredge them in the breadcrumbs
  • Fry in the oil until golden brown, about 1 minute
  • Remove to the lined baking sheet and season with salt
  • In a small bowl, combine the crème fraiche and cumin then spread a touch of the crema onto the center of each plate
  • Top crema with a blue corn tostada, a dollop of the black bean relish, 2 wedges of the fried avocado then more relish and another drizzle of crema
  • Garnish with cilantro leaves and a drizzle of chile oil
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