I made my own enchilada sauce for this recipe, but by all means, feel free to just buy something in a can or jar. That's a whole lot of work you'll avoid, especially if you're working on the day you make this.
Enchilada Style Tostadas
- 2 corn tostada shells
- 1/4 c. of napa cabbage, shredded
- 2 T. of sour cream
- 1 T. of cumin, divided
- 1 tsp. Mexican oregano
- 1 roma tomato, deseeded and diced
- 1/3 c. of black beans, rinsed and drained
- 1 T. of chopped green chiles (from a can)
- 2 dried arbol chiles
- 1 clove garlic, roughly chopped
- 1/4 c. tomato sauce
- splash vegetable stock
- 1 T. tomato paste
- 1/2 lime, juiced
- cilantro, chopped for garnish
Preheat the oven to 350 degrees.
In a blender, combine the dried chiles, half of the cumin, oregano, garlic, tomato sauce, and tomato paste. Blend until smooth. Taste and season with salt and pepper. to taste. Set aside.
In a pot, heat the beans with the stock and green chiles. Add a splash of your favorite hot sauce. While the beans cook, heat the tostada shells in the oven for five minutes.
While they heat, combine the cabbage with the sour cream, lime juice, and half of the cumin. Taste and season with salt if needed.
Now to assemble! Remove the shells from the oven. Using a fork or potato masher, lightly mash the beans (most of the stock should have dissipated by now). Spoon the beans onto the tostadas and top with the enchilada sauce. Finish with scoops of the cabbage, tomatoes, and cilantros. Ready for Cinco de Mayo now?