Bean Tostadas with Jalapeño Cashew Sauce - Half Cup Habit
Toast flour tortillas until puffy and crispy for perfect tostadas—ready in minutes!
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Cooking tools:
- Blender
- Stockpot
- Mason jar
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Wooden spoon
- Stove
- Refrigerator
- Freezer
- Airtight container
- Zip-top bag
- Plate
Ingredients
- 1 lb pinto beans (dried; soaked)
- 6 cups water (filtered)
- 1/2 onion (white)
- 1 jalapeno pepper (cut in half and deseeded)
- 1 clove garlic (skin removed and smashed)
- 1/2 tsp salt
- 1 cup cashews (pieces; raw unsalted, soaked)
- 1/2 cup water
- 1 jalapeno pepper (cut in half, deseeded if desired)
- 1/2 cup cilantro (packed)
- 2 cloves garlic (skin removed)
- 2 tbsp lime juice
- salt (to taste)
- 6 tortillas (flour (use corn for gluten free))
- lettuce (romaine; chopped)
- avocado (cubed)
- pico de gallo (fresh; or salsa)
- cilantro
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