Oaxaca Tostada Bites

These little Mexican party bites borrow their soul from Oaxacan mole. A coarsely mashed black bean spread gets a whisper of cocoa powder, cumin, and cinnamon, the same chocolate-and-spice trinity behind a good mole, giving humble beans a deep, complex backbone.

Mash the beans only coarsely, so the spread keeps some texture rather than turning to paste.

A cool, creamy avocado topping, mashed with lime and a little sour cream, balances the spiced beans, while shredded pepper jack brings a melty bite of heat.

The one rule: assemble these just before serving. Pile the beans, avocado, cheese, lettuce, and cilantro onto the chips at the last minute, or the chips soften and lose their crunch under the toppings. No cooking required, which makes them a fast, fresh appetizer for a crowd.

Kitchen Tips

• Mash the beans coarsely for texture; a smooth paste loses the rustic bite.
• The cocoa, cumin, and cinnamon give the beans their mole-like depth, so don’t skip them.
• Assemble just before serving so the tortilla chips stay crisp.
• Toss the avocado topping with extra lime to keep it from browning.

Variations

• Use sturdy round tostada chips or scoop-shaped chips for easier topping.
• Add a spoonful of corn or diced jalapeño to the beans.
• Swap pepper jack for queso fresco or cotija for a milder, saltier finish.