Hash Brown Tostadas
Ingredients
- 4 cups frozen shredded hash brown potatoes ⓘ
- 6 tablespoons vegetable oil, divided ⓘ
- 1 (15 ounce) can reduced-sodium black beans, rinsed and drained ⓘ
- 1 bunch cilantro ⓘ
- 1 lime, juiced ⓘ
- 1 teaspoon cumin ⓘ
- 1/2 teaspoon garlic paste ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 1 teaspoon salt
- 2 cups romaine salad blend ⓘ
- 1 cup fresh tomato salsa ⓘ
- 1 cup shredded Mexican cheese blend ⓘ
- Avocado (optional) ⓘ
Instructions
- Place shredded potatoes in a microwave-safe bowl and microwave for 3 minutes. While potatoes are heating, pour 3 tablespoons vegetable oil into a 12-inch cast-iron or nonstick skillet. Heat the oil over medium to medium-high heat.
- Remove the potatoes from the microwave and spoon 1 cup of the potatoes into the skillet. Repeat with another cup of potatoes and flatten each mound of potatoes to make a patty. Cook hash browns for 5 minutes.
- While hash browns are cooking, drain and rinse the beans. Combine beans with a large handful of cilantro, lime juice, cumin, garlic paste, cayenne, and salt in the bowl of a mini food processor. Process until smooth. Set aside.
- Turn the potato patties over and cook for another 5 minutes, until they are lightly browned. Dice the avocado and slice the green onions.
- Remove the patties from the pan. Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes.
- Spread 2 tablespoons of the black bean mixture on each patty and top with romaine, salsa, cheese, avocado, green onions and sour cream (if using).
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).