Black Bean & Cheese Tostadas with Marinated Peppers

Crispy tortillas, aka tostadas, are the most delicious shovels ever created. We've loaded ours with hearty black beans, bubbly cheddar-jack cheese, and tangy marinated peppers. So go ahead, put those tasty shovels to work and dig in. We've got you covered!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F with racks in the upper and lower thirds. Halve peppers, discard stems and seeds, and cut into 1-inch pieces. Finely chop 2 teaspoons garlic. Trim ends from ⅔ of the scallions (save rest for own use), then thinly slice.

Step 2

In a medium bowl, whisk to combine half of the chopped garlic and 2 tablespoons each of scallions, vinegar, and oil; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add peppers and a pinch each of salt and pepper; cook until just tender, 3–4 minutes. Transfer to bowl with vinaigrette, tossing to coat. Wipe out skillet.

Step 3

Brush both sides of tortillas with oil. Arrange in a single layer on 2 rimmed baking sheets (it's ok if they overlap slightly). Bake on upper and lower oven racks until crisp and golden, rotating sheets halfway through cooking time, 6–10 minutes (watch closely as ovens vary).

Step 4

Heat 2 tablespoons oil in reserved skillet over medium-high. Add remaining chopped garlic; cook until fragrant, about 30 seconds. Add all of the beans and their liquid; cook, mashing with a potato masher or fork, until thick, 7–8 minutes. Remove skillet from heat, then stir in remaining scallions; season with salt and pepper.

Step 5

Divide black bean mixture among crisped tortillas, spreading to the edges. Sprinkle cheese over top. Return baking sheets to upper and lower oven racks and bake until cheese is melted, 1–2 minutes. Serve black bean and cheese tostadas with marinated peppers and vinaigrette spooned over top. Enjoy!