The Ultimate Chips and Dip
A marinated onion bean salad served as a tostada and a little everything sauce.
Ingredients
Tostadas
Bean Salad
Directions
- 1
Preheat the oven to 400F.
- 2
Soak the sliced onions in cold water for 10 minutes to reduce their astringency.
- 3
Drain and pat dry the onions.
- 4
Transfer the onions to a bowl with the jalapeno, garlic, lime zest and juice, maple syrup, vinegar, Old Bay seasoning, coriander, cilantro, oil and a pinch of salt. Massage the ingredients together into the onions to help them soften slightly.
- 5
Set the bowl aside for 10 minutes to marinate.
- 6
Add the beans to the bowl of onions and toss together until fully coated.
- 7
Cover the bowl and place in the fridge for 30 minutes.
- 8
Prepare the tostadas by placing the corn tortillas on a baking tray and spraying or brushing both sides with oil.
- 9
Bake the tortillas in the oven for 8 minutes, flipping the tortillas halfway.
- 10
Allow the tortillas to cool on the tray until fully crispy.
- 11
Lightly sprinkle the tops with salt.
- 12
Mash the avocado, lime zest and juice, cilantro and a generous pinch of salt together in a small bowl.
- 13
Take a scoop of the mashed avocado and spread it over each tortilla.
- 14
Top the tortillas with a spoonful or more of the bean salad.
- 15
If using sauce, drizzle on top then enjoy.
