Tostadas with Cocoa Spiced Pinto Beans and Peach Mint Salsa

Chocolate Pinto Bean Tostadas

Today was a day to mix comfort, warming foods with the fresh and bright flavors of summer. Sure I could have made pie….

Shoot. I should have made pie!

No matter, this is better than pie. Chocolate for lunch anyone? Oh yeah baby!

Enter Tostadas – which I love.

Essentially, tostadas are the perfect platform for just about any tasty topping. These chocolate beans are warm, spicy and almost creamy. There’s a kind of earthiness to them. Top the whole dang thing off with the bright juicy flavors of peach and refreshing mint. I can guarantee you won’t be thinking about pie. If you make your own tostadas, you can avoid the deep frying oil too. If you’d like to make your own, bake tortillas in the oven at 375 F for 10 minutes or so. They turn out perfectly crisp without the rancid vegetable oil.

I often have a stash of frozen beans in baggies in the freezer for a quick grab and go. Next time you’re making beans from scratch, try making extras and freezing them in 1 1/2 cup portions. This is less expensive than buying canned beans and tastier too. If you are using cooked beans to make this lunch or dinner, the whole thing comes together from start to finish in 15 minutes.

But really, let’s be honest. It’s about the chocolate and peaches. It’s not really about a meal in 15 minutes, that just happens to be the bonus.

Chocolate bean and Peach Salsa Tostadas


Cocoa Spiced Bean Tostadas with Peach Salsa

  • 4 x 6 inch corn tortillas
  • Cocoa Pinto Beans (recipe below)
  • Peach Mint Salsa (recipe below)
  • 1 avocado, steam chard or 2 cups grated zucchini

Preheat oven to 375 F. Place tortillas on a cookie sheet. Place a pie plate or flat object on top of the tortillas to keep them from curling up. Bake for 10 minutes or until firm and crispy. Meanwhile make beans and salsa. Top each tostada with a scant 1/2 cup of bean mixture. Top with sliced avocado, steamed chard or grated zucchini. Top with Peach Mint Salsa. Devour!

Cocoa Pinto Beans

  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1 Tbsp olive oil
  • 1 large tomato, diced
  • 1 1/2 cups cooked pinto beans (or black beans)
  • 4 tsp raw cacao (or unsweetened cocoa)
  • 1 tsp ground cumin
  • 1/4 tsp dried red chilies
  • 1/3 cup chopped cilantro
  • 1 Tbsp lime juice (juice 1 lime and use remaining for peach salsa)
  • 1 tsp honey (Optional, depending on cacao used. It can be bitter at times, add if necessary)
  • scant 1/2 tsp salt (or adjust to taste)
  • fresh ground pepper

In a large frying pan, sautee onions and garlic with olive oil for 2 minutes or until onion begins to soften. Add tomatoes, beans, cacao, cumin and chilies. Cook until tomatoes soften and flavors blend. About 5 minutes. Add cilantro, stir to combine and taste. Add honey if necessary. Season with the salt and pepper to taste.

Peach Mint Salsa

  • 2 peaches, pits removed and diced
  • 1/4 cup chopped mint
  • 2 Tbsp chopped fresh chives (or green onion)
  • 2 Tbsp lime juice
  • 1 jalapeno, seeded and diced (optional)
  • Salt and pepper to taste

Mix all the ingredients together in a bowl. Season with salt and pepper to taste.

Tostadas collage

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18 Responses to Tostadas with Cocoa Spiced Pinto Beans and Peach Mint Salsa

  1. Joanne (eats well with others) August 27, 2013 at 11:29 am #

    I love mixing chocolate into savory foods! These tacos look fabulous!

    • beyondthepeel August 27, 2013 at 10:03 pm #

      Joanne, you always do such a nice job of adding chocolate to savory foods. I don’t do it nearly often enough.

  2. Ashley Smyth Srokosz August 27, 2013 at 1:08 pm #

    These look so good! I’m wondering if you make a whole bunch if you can put a second cookie sheet on top of the tortillas to weigh them down instead of a pie plate (since I don’t have a pie plate!)?

    • beyondthepeel August 27, 2013 at 10:02 pm #

      That would totally work. Heck if you felt like making batches you could fit a stack of cookie sheets on top of one another each with a layer of tortillas in between. You can see in the photos what happens when you don’t weigh them down. The edges turn up.

      • Ashley Smyth Srokosz August 28, 2013 at 4:57 pm #

        Awesome, time saving idea!

  3. Koko August 27, 2013 at 3:30 pm #

    I never ever think to make tostadas! But these look soo good….chocolate and peaches for dinner? Yes please!! I will be pinning this right now…gotta make it!

    • beyondthepeel August 27, 2013 at 10:03 pm #

      I know right? Chocolate for dinner. Absolutely!

  4. Mary August 28, 2013 at 12:08 am #

    This looks beyond scrumptious – I’ve just had dinner but nevermind!! I want these!

  5. inspirededibles August 28, 2013 at 2:41 pm #

    Fabulous recipe France! Love the creativity and use of whole foods and I always feel at home here with your no-fuss approach to eating. The cocoa is divine. Sharing on my FB page! :)

    • beyondthepeel August 29, 2013 at 4:22 pm #

      Hi Kelly, You always say the kindest things. Thanks for the facebook love!

  6. mjskit August 29, 2013 at 3:13 am #

    I made a pot of black beans a couple of days ago and have some sitting in the fridge waiting for me to make this. Also just bought some peaches. Can’t wait to try these tostadas!

    • beyondthepeel August 29, 2013 at 4:21 pm #

      Black beans would be great in this. I hope you get to try it out.

  7. Karen (Back Road Journal) August 29, 2013 at 11:45 am #

    Love the sound of the cocoa spiced beans. Creating a tostada with them and then adding peach salsa is so inventive. Yum.

    • beyondthepeel August 29, 2013 at 4:21 pm #

      I’m addicted to peaches right now. I can’t seem to get enough. They are all gone within a day of going ripe. Then we have to wait weeks for our next supply. lol.

  8. Shelley Alexander August 30, 2013 at 12:50 am #

    France, Yummy recipe and the addition of cocoa is so good with beans! I have a recipe in my cookbook Deliciously Holistic for a mole chili and it uses raw cacao which really adds so much flavor to the recipe. I will be making your beans and peach salsa this week, Thanks for the wonderful recipes!

    • beyondthepeel August 30, 2013 at 3:40 pm #

      Your mole chili sounds amazing. It’s on the list for the fall “to make’ so I can really appreciate it in all of it’s hearty goodness on a cool evening!

  9. Pamela @ Brooklyn Farm Girl September 2, 2013 at 11:19 pm #

    I love pinto beans so I definitely need to try your version of them! YUM!

  10. Amber H September 3, 2013 at 4:38 pm #

    France, you come up with the most AMAZING recipes. I love the sweet and savory factor here. And the addition of cocoa us just brilliant. Really lovey recipe. So easy and so full of health and nutrition . I LOVE pinto beans. They are so creamy and delicious.

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