★★★★★ 1 vote5
1 pkgchorizo (i use vegetarian chorizo, it is great and you can’t tell the difference)
1 pkgtostada shells
1 48 oz can(s)pinto beans (drained, reserve juice)
1/4 colive oil
1 16oz can(s)diced tomatoes
1 bunchcilantro (chopped)
·any other topping you wish sour cream, olives, salsa, green onions
How to Make Chorizo Tostadas
- Add oil, jalapeno, and chorizo to a frying pan. Cook until warmed.
- Add tomatoes, cilantro and beans. Simmer ingredients on low for 20 minutes, stirring often. Adding reserved bean juice as needed, if it gets to dry.
- Mash with potato masher to make a thick paste. Add reserved bean juice until consistence seems right. It should not be to watery, but thin enough to spread easily on the tostada shells.
- Spread mixture on the tostada shell. Top with remaining ingredients. Enjoy!