Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Uproot Kitchen

Share This Recipe

Bean Tostadas with Jalapeño Cashew Sauce

Prep Time 8 hours
Cook Time 1 hour


Pinto Beans:

  • 1 lb pinto beans, dried; soaked
  • 6 cups water, filtered
  • 1/2 onion, white
  • 1 jalapeno pepper, cut in half and deseeded
  • 1 clove garlic, skin removed and smashed
  • 1/2 tsp salt

Jalapeño Cashew Sauce:

  • 1 cup cashews, pieces; raw unsalted, soaked
  • 1/2 cup water
  • 1 jalapeno pepper, cut in half, deseeded if desired
  • 1/2 cup cilantro, packed
  • 2 cloves garlic, skin removed
  • 2 tbsp lime juice
  • salt, to taste

Tostada Assembly:

  • 6 tortillas, flour (use corn for gluten free)

Optional toppings:

  • lettuce, romaine; chopped
  • avocado, cubed
  • pico de gallo, fresh; or salsa
  • cilantro


Prep Ahead:

  • First, the pinto beans need to be soaked to reduce cooking time. In a large pot, cover pinto beans with water and soak for 6-8 hours. Cover and let the pot sit on the stove (no heat). After 6-8 hours, rinse the beans and drain the water.
  • In addition, the cashews blend smoother if they are soaked. Cover them in water in a jar and refrigerate for 6-8 hours. Rinse and drain the cashews.

Pinto Beans:

  • In a large pot, combine the soaked beans with filtered water, white onion, jalapeño and garlic for flavor.
  • Bring water to a simmer and simmer gently with lid tilted until desired tenderness is reached, about 45 minutes to 75 minutes. Stir occasionally and add water to cover the beans as needed.
  • When they are tender, add salt. Continue cooking the beans uncovered for 5-10 minutes, stirring frequently, to thicken the bean liquid. Remove the half of onion and discard. Do not drain liquid.
  • The homemade pinto bean recipe will leave you with leftovers. Freeze extra beans and their sauce in 2 cup portions and use for taco or grain salads, burritos, quesadillas and enchiladas.

Jalapeño Cashew Sauce:

  • In a blender, combine soaked cashews, water, half of the jalapeño, cilantro, garlic, lime juice and a pinch of salt. Blend until smooth.
  • Taste and add additional jalapeño to desired level of heat, and more salt to taste. The heat of the cashew sauce will depend on the jalapeño - add it in slowly in pieces to control the spice.

Tostada Assembly:

  • When you are ready to enjoy a tostada, add 1 teaspoon of oil and 1 flour tortilla at a time to a pan over medium heat on the stove. Toast until puffy and getting crispy, and flip to repeat on the other side. Repeat for as many tortillas as you need.
  • Top the tostada with a few spoonfuls of warm pinto beans, a drizzle of the cashew sauce, and desired toppings (lettuce, avocado, pico de gallo, cilantro, etc).
  • Enjoy warm.