Black Bean Tostadas with Avocado and Tomatoes

2 black bean and tomato tostadas with an avocado half nearby

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Black Bean Tostadas with Avocado and Tomatoes

This is a variation of our baked tostada base recipe. These black bean tostadas come together in less than 15 minutes – perfect for a quick and easy weeknight meal!

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Mexican

Servings: tostadas

Calories: 320kcal

Ingredients

8 corn tortillas
1 teaspoon canola oil
2, 15-ounce cans low-sodium black beans, drained
1 cup salsa
Salt & pepper to taste
½ cup shredded Monterey Jack cheese
½ cup halved cherry tomatoes
1 large or 2 small avocados, diced
¼ cup chopped fresh cilantro

Garnishes to YOUR taste

Hot sauce
Lime juice
Lime crema, plain Greek yogurt or sour cream
Salsa or pico de gallo

Instructions

Preheat oven to 425°F. Lay tortillas on a cookie sheet in a single layer (do not overlap). Using 1 teaspoon of oil and a pastry brush, brush both sides of each tortilla. Bake 8-10 minutes, flipping halfway through cooking time.*
Place beans and salsa in a small saucepan and cook over medium heat until mixture begins to simmer and beans are heated through, stirring occasionally. Turn off heat and use a fork or potato masher to mash beans to the consistency of refried beans. Add salt & pepper to taste.**
Build tostadas by spreading a layer of beans on each shell and then sprinkling with cheese. Top with diced avocados, cherry tomatoes, and a sprinkling of cilantro. Add additional garnishes to your taste. Enjoy!

Notes

*Alternatively, place one tortilla at a time on a microwave safe plate or paper towel. Cook for one minute, flip to other side, and cook for another minute or until crisp.

**Alternatively, place beans and salsa in a microwave-safe bowl and microwave for 30-second intervals, stirring between each. Heat through and mash to desired consistency.

Nutrition