At a glance

Bake the corn tortillas until crisp on both sides and cool them on a rack. Spread them with thick mashed black beans, then add cabbage, pickled onion and chipotle-lime crema right before serving. If using edible cannabis oil, measure it into one adult’s crema cup and spoon that cup over their two tostadas.

Blazed Black Bean Tostadas

Prep 20 min · Cook 20 min · Total 40 min · Yield 8 tostadas

Ingredients & directions

Blazed Black Bean Tostadas

Ingredients

Quick-pickled onions

Crisp shells and smoky beans

Chipotle-lime crema and toppings

Corn tortillas, black beans, cabbage, red and yellow onions, garlic, lime, Greek yogurt, chipotle and spices for black bean tostadas.

Set out two rimmed sheet pans, a pastry brush, a wire rack, a skillet, a potato masher or sturdy fork, a small bowl and four small cups. If using edible cannabis oil, have its label and a graduated measure suited to the amount you plan to use.

Directions

  1. Thin pink red onion crescents sit in cider-vinegar brine in a small glass bowl.

    Quick-pickle the red onion

    Set oven racks in the upper and lower thirds and heat to 425°F (218°C). Stir the vinegar, warm water, sugar and 1/4 teaspoon salt until dissolved. Submerge the red onion in the brine for 20 minutes, then drain.

  2. Golden corn tortilla shells on a sheet pan and a wire cooling rack.

    Bake the corn tortillas until crisp

    Brush both sides of the tortillas with 1 tablespoon oil total and space them across two sheet pans. Bake 6 to 8 minutes, then flip the tortillas, rotate the pans and swap their racks. Bake 6 to 8 minutes more until lightly golden and firm. Cool on a rack. If a shell still bends after a minute, bake it another 1 to 2 minutes.

  3. A wooden spoon in a skillet of black beans mashed into a thick, textured spread.

    Mash the smoky black beans

    While the shells bake, heat the remaining 2 teaspoons oil over medium heat. Stir the yellow onion for 4 to 5 minutes, until soft. Add the garlic, cumin and paprika and stir for 30 seconds. Add the beans, 1/4 cup water and remaining 1/4 teaspoon salt. Mash half the beans and simmer for 5 to 7 minutes, until a spoon leaves a trail. Taste for salt. If stiff, add water a tablespoon at a time.

  4. Chipotle-lime crema is spooned onto two black bean tostadas topped with green cabbage and pink pickled onions.

    Build the tostadas and add the crema

    Mix the yogurt, chipotle and lime juice. Divide the crema into four small cups, one per serving. Top the shells with beans, cabbage and drained pickled onion. If a consenting adult requests an infused serving, stir their measured oil into their own cup and label the plate. Spoon each portion of crema over two tostadas just before serving.

Storage Cover and refrigerate the beans, crema, drained onions and cabbage separately at 40°F (4°C) or colder within 2 hours, or 1 hour above 90°F (32°C). Use within 2 days. Reheat beans to 165°F (74°C). Store cooled shells airtight at room temperature and re-crisp at 350°F (177°C) as needed. Label and lock up any infused crema separately.

Serving with THC Use only a labeled oral product for consenting adults of legal age where permitted. Health Canada suggests choosing 2.5 mg THC or less if you are new to edibles. Effects can take up to 4 hours to fully develop. Avoid taking more during that time. Do not drive or operate machinery after using cannabis. Label infused food, keep it apart from plain food, and lock it away from children and pets.

Kitchen notes

Keep the shells crisp

Watch the thin shells

Thin corn tortillas brown quickly and may finish at different times. Take them out as they turn lightly golden, then let them cool on the rack before judging the crunch.

Keep the toppings dry

Drain the pickled onions well and wait to build the tostadas until everyone is ready to eat. A thick bean spread helps the toppings stay put.

Serve them without cannabis

Use the chipotle-lime crema as mixed and skip the optional oil. For milder heat, start with half the chipotle and taste before adding more.

Serve infused portions separately

Offer the infused crema only to consenting adults of legal age. Edible cannabis effects can take time to appear. Avoid taking more while waiting for the effects, and avoid driving or operating machinery after using cannabis. Keep infused and plain portions clearly labeled and separate.

Use the product label

Estimate THC in a portion

Enter the THC amount and corresponding volume printed on the edible oil label, then enter the amount of oil actually measured into one cup of crema. The result is for that cup, which finishes two tostadas for one adult. Use the same unit for the label amount and the amount used.

Enter the label values and the amount you used.

The estimate is for what you add to one serving. Product variation and any finish left on the spoon can change the amount consumed.

THC in one portion = label THC (mg) × amount used ÷ label amount.

If the label lists 10 mg THC per 5 mL, 0.5 mL of oil contains an estimated 1 mg THC in one adult’s two-tostada serving. Four separately measured servings at that amount use 2 mL total and contain an estimated 4 mg THC across all four plates. The plain crema has no added THC.

Serve it plain if you cannot verify the label or measure the amount in the label’s units.

Recipe and safety references