Avocado Tostadas with Black Bean Relish and Cumin Crema

by Bobby Flay 12:42 PM, May 11, 2017

Rachael Ray Show

Airing July 28, 2017

Avocado toast just got tostada-fied


For the Black Bean Relish:
Finely grated zest of 1 lime
Juice of 2 limes
1 heaping teaspoon chipotle purée (or more if you like it spicier)
Kosher salt and freshly ground black pepper
2 tablespoons blended oil (EVOO and canola)
1 15.5-ounce can black beans, drained, rinsed and drained again
2 piquillo peppers, finely diced
1/4 cup thinly sliced green onions (green and pale green parts)
A touch of clover honey
For the tostadas:
1 quart canola oil
1 1/2 cups Panko breadcrumbs
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 cup buttermilk
4 blue corn tortillas, cut into 4-inch circles
2 ripe Hass avocado, halved, pitted and quartered, with skin on
1 cup crème fraîche
1/2 teaspoon cumin
Cilantro leaves, for garnish
Red chile oil, for garnish


This Show Has Not Aired.

Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 4
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