Smoky Bitchin’ Bean Tostadas

A pantry-friendly, flavor-packed meal starring crispy corn tortillas piled high with taco-spiced beans, brown rice, and creamy Bitchin’ Sauce. Finished with lime and hot sauce for that irresistible kick.

Servings: 4 (2 tostadas each)

Prep Time: 10 min
Cook Time: 30–35 min

Ingredients:

• 8 corn tortillas
• 1 tablespoon oil (for crisping tortillas)
• ½ onion, diced
• 2–3 cloves garlic, minced
• 1 can black beans, drained
• ½ can pork & beans (optional)
• ½ can diced tomatoes (drained slightly if watery)
• ½ cup tomato sauce
• ½ cup uncooked brown rice
• 1½ cups veggie broth or water
• 1–2 tablespoons taco seasoning
• 2–4 tablespoons Bitchin’ Sauce (plus more for topping if desired)
• Salt & pepper, to taste
• Lime wedges & hot sauce, for serving

Instructions:

1. Crisp the Tortillas:

• Oven method: Brush tortillas lightly with oil and place on a baking sheet. Bake at 400°F for 8–12 minutes, flipping halfway, until golden and crisp.
• Skillet method: Heat a dry or lightly oiled skillet over medium-high heat. Cook each tortilla 1–2 minutes per side until crispy.

2. Cook the Filling:

• In a large skillet, heat a splash of oil over medium heat.
• Sauté diced onion for 3–4 minutes until softened. Add garlic and cook 1 more minute.
• Stir in black beans, pork & beans (if using), diced tomatoes, tomato sauce, uncooked brown rice, and veggie broth.
• Add taco seasoning and bring everything to a boil. Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender. Add a splash more broth if needed.

3. Add the Bitchin’ Sauce:

• Once the rice is cooked and mixture is thickened, stir in Bitchin’ Sauce.
• Taste and adjust seasoning with salt, pepper, or extra taco seasoning if needed.

4. Assemble:

• Spoon hot filling onto crispy tortillas.
• Drizzle with more Bitchin’ Sauce if desired, and finish with a squeeze of lime and a dash of hot sauce.

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Make It Extra:

• Top with avocado, guacamole, salsa, cilantro, radish slices, pickled red onions, or shredded lettuce/cabbage if you’ve got it.
• Use leftovers in a wrap, bowl, or quesadilla the next day.