Tostadas with Black Beans & Fire-Roasted Tomato Salsa

Baked Flour Tostadas

• 8 small flour tortillas (6 inches)
• Cooking spray, preferably nonaerosol
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Fine sea salt or kosher salt

Fire-Roasted Tomato Salsa

• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 1 small fresh bay leaf
• 1 tsp. dried oregano
• A pinch of ground cinnamon or smoked cinnamon, or a small piece of cinnamon stick
• 1 tbsp. chipotle paste or minced
• 1 can (14.5 oz.) diced fire-roasted tomatoes, drained

Refried Black Beans

• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 large serrano or red finger chile, seeded and chopped
• 2 large cloves garlic, chopped
• ½ tsp. ground cumin
• ½ tsp. pimentón (smoked paprika)
• 1 can (15 oz.) black beans, drained

To Assemble

• ½ small red onion, sliced into
• 2 limes—1 juiced, 1 cut into wedges
• 1 brick (8 oz.) pepper Jack cheese, shredded
• 1 to 1 1/2 cups thinly shredded radicchio or red cabbage
• Pickled jalapeño slices

• Step 1 For the tostadas, preheat the oven to 400°. Arrange the tortillas on 1 or 2 large rimmed baking sheets. Coat lightly with cooking spray, then sprinkle with the cumin, oregano, and salt. Bake, turning once, until golden and crispy, 8 to 10 minutes. (If using 2 sheets, rotate their rack positions when turning tortillas.) Let cool on baking sheet.
• Step 2 For the salsa, in a medium skillet, heat the olive oil, one turn of the pan, over medium. Add the onion, garlic, bay leaf, oregano, and cinnamon; season with salt and pepper. Cook, stirring often, until garlic softens, about 5 minutes. Stir in the chipotle paste and 1/2 cup water. Cook, stirring often, until the water evaporates, about 6 minutes. Add the tomatoes and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt. Discard bay leaf and cinnamon stick, if using.
• Step 3 For the beans, in a medium skillet, heat the oil over medium. Add the onion, chile, garlic, cumin, and pimentón; season with salt. Cook, stirring often, until the onion softens, about 5 minutes. Stir in 1/2 to 2/3 cup water. Cook, stirring often, until the water evaporates, 6 to 8 minutes. Transfer the onion mixture and the beans to a food processor. Pulse until almost smooth. Return mixture to the skillet and keep warm over low heat.
• Step 4 Arrange a rack in the center of the oven and preheat the broiler.
• Step 5 In a small bowl, toss the red onion with the lime juice; season.
• Step 6 Top the tostadas with the warm beans; sprinkle with the cheese. Broil until the cheese is bubbling and the tostadas are browned around the edges, 1 to 2 minutes.
• Step 7 Divide the tostadas among plates. Top with the warm salsa, radicchio, pickled jalapeños, and the red onion. Serve with the lime wedges.