Steak & Bean Tostadas
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 tostadas 1x
Ingredients
Scale
- 1 batch of stewed beans
- 1lb steak tips (or other steak of choice)
- 2 teaspoons taco seasonings
- 1 teaspoon salt
- 2 tablespoons olive oil (or ghee, coconut oil, etc.)
- 6–8 chickpea tortillas or cassava tortillas
- chipotle mayo
- 1 avocado, diced
- goat cheese (or cashew/almond cheese) crumbles
- cilantro
Instructions
- First, whip up a batch of stewed beans then keep them under low heat to stay warm.
- While the beans cook, pat the beef dry. Toss steak tips in taco seasonings and salt until coated.
- Add olive oil to a cast iron skillet over medium-high heat. Once very hot, use tongs to place steak tips in the pan, making sure not to crowd the pan. This will let the beef brown and cook evenly, without steaming it. Cook steak on both sides for 2-3 minutes, depending on the size and thickness of the steak tips. Once cooked to your liking, place on a plate and set aside. Repeat until all beef is cooked through.
- Once steak is cooked through and resting, place tortillas on an open flame of the stovetop to crisp up on both sides, about 1-2 minutes per side. If you do not have a gas stovetop, you can place the tortillas on the baking sheet, spray with coconut oil and sprinkle a small pinch of salt on top of each. Place in oven to bake for 5-7 minutes at 400 degrees F, until brown and crispy.
- Top each crispy tortilla with a layer of chipotle mayo, then add a couple spoonfuls of stewed beans, steak, some avocado, cheese, and cilantro on top!
Find it online: https://paleomg.com/steak-bean-tostadas/