Flour tortillas with beans, Monterey Jack, and chilies (Bean and cheese tostadas) from The Best of Gourmet 1991 (page 86) by Gourmet Magazine Editors

  • Monterey Jack cheese
  • ground cumin
  • onions
  • flour tortillas
  • jalapeño chiles
  • canned pinto beans

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Guacamole; Tomato salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The bean purée can be made 1 day ahead, covered, and chilled. Can substitute canned black beans or canned pink beans for canned pinto beans; and pickled jalapeño chiles for jalapeño chiles,

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