These simple Pinto Bean Tostadas with Jalapeño Cashew Sauce are a fun summery meal that's packed with healthy ingredients that are easy to assemble.
There is nothing tastier than cooking a pot of beans from scratch. I've shared some of my favorite homemade bean recipes with you all before, like my favorite bean dip and slow cooker refried beans. Today, I'm sharing a simple way to flavor home cooked pinto beans that are perfect in a flavorful tostada recipe in partnership with Pulses. You likely remember my Spring Lentil and Wild Rice Salad recipe I shared recently in partnership with them; pulses are dry peas, lentils, chickpeas and beans, and worth spreading the hype!
There is nothing I love more than a taco bar set up, and this recipe imitates that idea by giving you the base of flavorful, slightly spicy pinto beans and a fun jalapeño cashew sauce with a kick. The rest of the toppings are up to you - whether you like them piled high with chopped romaine, drizzled with salsa and avocado cubes, or sprinkled with cilantro and pico de gallo.
While this recipe takes some prep time, it's as simple as covering the beans and the cashews (separately) with water. This softens the beans so the cooking time is reduced, and helps create an extra silky cashew sauce. Win, win!
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