Directions:

To Prepare Smashed Red Bean Stew:

Rinse the dried beans under cold water to remove any dirt and debris. Place the beans in a bowl or 1-quart container with a lid and add enough water to cover the beans by 2 to 3 inches. Allow the beans to soak overnight or for at least 8 hours. Drain the soaked beans and rinse them again. Heat the oil to medium heat in a small skillet or saucepan. Add the cumin, paprika, chili powder, and toast until fragrant; be careful not to burn the spices. Add the serrano peppers, onions, and garlic. Sauté until the onions are translucent. Season with salt and pepper. Add the vegetable stock and soaked beans. Bring to a boil, reduce, and simmer. Cook for 45 to 50 minutes until tender. Using a potato masher or a stiff whip, mash the beans until still slightly chunky. Keep warm until ready to use OR chill and keep in the refrigerator if not using immediately.

To Prepare Jicama & Habanero Pickled Vegetables:

Place the vinegar, water, sugar, the first amount of Kosher salt, bay leaf, oregano, coriander, and black pepper in a saucepan. Bring to a slow simmer, stirring occasionally until the sugar dissolves. Remove from the heat and cool quickly. Combine the okra, radishes, habanero pepper, jicama, and tomato in a stainless steel bowl. Mix well. Pour the pickling liquid over the vegetables, cover them, and marinate them for a minimum of 4 hours in the refrigerator. Note: Pickled vegetables can be stored for up to 2 days. When ready to use, drain and discard the excess marinade and fold in the chopped cilantro. Taste and add the second amount of Kosher salt if needed.

To Prepare Charred Corn, Mushrooms & Zucchini Sauté:

Preheat the oven to 425 degrees Fahrenheit (400 degrees Fahrenheit for a convection oven). Toss the corn with 1 teaspoon of canola oil and place in a shallow layer on a baking sheet. Roast for 10 to 12 minutes until the kernels are brown, stirring occasionally, then remove from the oven. Heat 2 teaspoons of canola oil in a large skillet over medium-high heat. Add the zucchini mushrooms, and sauté for 2 to 3 minutes, or until the vegetables are just beginning to become tender-crisp. Add the garlic, roasted corn, salt and pepper. Continue to cook over medium-high heat for another 2 to 3 minutes. Remove from the heat.

To Assemble Tres Hermanas Tostadas:

If deep frying tortillas: Heat vegetable oil in a large, heavy-bottomed, deep skillet to 350 degrees Fahrenheit. Gently place tortillas in the oil when hot and fry for 4 minutes until golden brown and crisp. Drain on paper towels. If oven-frying tortillas: Preheat the oven to 375 degrees Fahrenheit (350 degrees Fahrenheit for a convection oven). Spray tortillas on both sides with a nonstick pan spray or mist with vegetable oil. Spread them out on a baking sheet so they do not touch each other, and bake for 5 to 7 minutes until golden brown and crisp. Place two fried tortillas in the center of each plate. Place the following ingredients in order on top of each tortilla:

– 2 tablespoons smashed red bean stew

– ½ cup charred corn, mushrooms, and zucchini sauté

– 1 tablespoon cotija cheese

Enjoy immediately!

TIPS:

– If you cannot find cotija cheese, drained feta cheese may make a good substitute.

– Prep ahead! The smashed red bean stew can be made in large batches and frozen. It can also be made in a pressure cooker to cook faster.

– Canned beans can also work well in the red bean stew, but you may need less vegetable stock and salt for the same flavor. Canned beans can be simmered for 20 to 30 minutes to soak up the flavors from the stew.