Tostadas de Frijoles

Ingredients

• Frijoles de la olla (peruano beans, cooked)

• 1/2 Onion, chopped

• 1 whole Poblano Pepper, chopped

• A smidge of ground cloves

• 1/4 tsp Cayenne Red Pepper

• 1 Tbsp Ground Cumin

• 1/2 tsp Chili Powder

• 1/2 a can of Diced Tomatoes with Jalapeno Chili Peppers

Directions

1. Sautee the onion and poblano pepper in 1 Tbsp of coconut oil until the onion is translucent.

2. Add the spices, and cook for about 1-2 minutes, stirring constantly.

3. Add the can of diced tomatoes and cook for 5 minutes. Meanwhile you puree your already cooked peruano beans (your frijoles de la hoya).

4. Add the beans to the pan with the rest of the ingredients and cook down.

5. Assemble the tostada with crema, curtido, and queso.

Note

• I topped the tostada off with the curtido from my previous recipe.

• You can add whatever brand of sour cream you like ( I used crema amarilla)

• You can also add any type of cheese (I used casero)