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Smoky Cod Tostadas

Smoky Cod Tostadas with Poblano–Black Bean Mash, Corn Salsa, and Chipotle Crema

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Recipe Details


Crunchy, homemade tostadas are a Test Kitchen favorite. This week, Chef Shanna's topping them with cod, which is roasted with chile, cumin, and sweet paprika, then flaked into large pieces. Smashed black beans flecked with sautéed poblano pepper, smoky chipotle crema, and a salsa of corn and roasted red pepper add layers of flavor and texture.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 600
  • Protein 34g
  • Total Carb 59g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    1 can
    black beans
  • cilantro
    1/8 ounce
  • roasted red peppers
    1/4 cup
    roasted red peppers
  • lime
  • garlic
    1 clove
  • poblano chile
    4 ounces
    poblano chile
  • corn tortillas
    corn tortillas
  • corn
    1/4 cup
  • cod
    10 ounces
  • sour cream
    2 packets
    sour cream
  • chipotle paste
    1 teaspoon
    chipotle paste
  • ancho chile powder
    1/4 teaspoon
    ancho chile powder
  • ground cumin
    1/4 teaspoon
    ground cumin
  • sweet paprika
    1/4 teaspoon
    sweet paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large nonstick pan
  • aluminum foil
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Drain and rinse black beans. Measure out 1 cup black beans for Step 3; save remainder for another dinner (like a big tray of nachos). Rinse all produce. Pick cilantro leaves; roughly chop stems, keeping separate. Roughly chop roasted red peppers. Halve lime. Mince garlic. Halve poblano lengthwise; using a knife tip, discard seeds and stem, then mince.

  2. Bake tostadas

    Bake tostadas

    On a baking sheet, arrange tortillas in a single layer and gently rub each all over with ¼ teaspoon olive oil. Season with ⅛ teaspoon salt total. Bake, flipping tostadas halfway through, until golden and crisp, 10-12 minutes total. Then, divide tostadas between serving plates, reserving baking sheet for Step 5. Meanwhile, heat 2 teaspoons olive oil in a large nonstick pan over medium-high heat.

  3. Sauté beans and poblano

    Sauté beans and poblano

    When oil in pan is shimmering, add black beans, garlic, and poblano. Sauté, stirring occasionally, until beans are warmed through and poblano is softened, about 5 minutes. Add 2 tablespoons water and cook, stirring frequently, until water has evaporated, 1-2 minutes more. Season with ½ teaspoon salt and black pepper; remove pan from heat. Transfer black beans and poblano to a medium bowl; set aside.

  4. Make corn salsa

    Make corn salsa

    While black beans and poblano cook, in a small bowl, whisk together juice of ½ lime, 2 teaspoons olive oil, ⅛ teaspoon salt, and black pepper as desired. Add corn, roasted red peppers, and cilantro stems. Stir to combine, then set aside until Step 6.

  5. Mash beans and bake cod

    Mash beans and bake cod

    Line baking sheet from tostadas with foil. Pat cod dry with paper towel and place on prepared sheet. Rub all over with spice mix, 2 teaspoons olive oil, ½ teaspoon salt, and black pepper. Bake until cod is opaque and cooked through, 7-10 minutes. Meanwhile, using a large fork or potato masher, mash black beans in bowl until mostly smooth; set aside.

  6. Make crema and plate

    Make crema and plate

    In a separate small bowl, stir together sour cream, up to half of chipotle paste, juice of remaining lime, ¼ teaspoon salt, and black pepper. Use any remaining downtime while cod roasts to set the table. Once cod is roasted, using a fork, flake cod into large pieces. Spread poblano–black bean mash over tostadas. Top with smoky cod, corn salsa, and chipotle crema. Garnish with cilantro leaves. Dig in!

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