Pineapple Black Bean Tostadas + Spicy Pineapple Coconut Margarita

Don’t be the only one that looks good at a BBQ – it’s all about the presentation when it comes to what you’re serving your guests. Make your home-parties instagram-worthy with these 2 recipes: Pineapple black bean tostadas with Spicy pineapple-coconut margaritas. Vegetarian-friendly and super refreshing for these hot summer months.

This is my 5th post with Olmeca Altos Tequila. I created a margarita that you could use either the Reposado or Plata (silver) tequilas. Both have that sweet agave + aged-citrus taste to them, which is why I used them in a pineapple-coconut based drink.

With this sweet + spicy cocktail and the tostadas, you have no excuse not to have people over this weekend.

PS – Don’t forget to invite me.

 

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Spicy Pineapple Coconut Margarita

Makes 2

1/2 a pineapple blended

2 ounce Olmeca Altos Plata or Reposado tequila – Silver or Gold

2 ounce coconut water

1-inch ginger, minced, adjust according to preference

Mint Leaves, garnish

Ice

Directions

  1. Blend chopped pineapples to puree. While the pineapple is in the blender, add chopped/minced ginger and blend together also. Adjust amount of ginger according to your preference.
  2. Combine pineapple-ginger puree, coconut water, and Altos tequila together in a cocktail shaker and add ice. Shake.
  3. Finely strain into a glass with ice.
  4. Garnish with mint leaves.

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Pineapple Black Bean Tostadas

(makes 4-6)

Corn Tostada Shells
1 can of black beans, blended in a blender.

2 avocados

The other half of the pineapple, chopped

Chopped fresh cilantro

1/2 red onion, chopped

Lime juice

1/4 teaspoon cumin

salt + pepper

Directions

  1. The hardest part of this recipe is just chopping up the pineapples, onions, and cilantro. You can do it, I promise.
  2. Blend up and/or mash black beans + add seasonings to that as you please. Cumin, salt and pepper will be good enough unless you want it to be spicy.
  3. Throw chopped pineapples, red onions, cilantro, and corn together in a bowl and mix around. Add lime juice to the mixture.
  4. Lay your tostada out, spread your black bean puree onto the bottom, add avocados as a bed for the pineapple salsa.
  5. Top with queso fresco and more cilantro.

See Other Olmeca Altos Recipes here.

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This post was sponsored by Olmeca Altos Tequila

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