Description
Crispy Tostadas topped with a flavorful black bean mixture, fresh vegetables, and creamy avocado, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked black beans (canned or homemade, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 tostada shells
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup sour cream (optional)
- 1 lime, cut into wedges
Instructions
- In a medium saucepan over medium heat, combine the black beans, cumin, chili powder, garlic powder, and salt. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Remove from heat.
- While the beans are heating, prepare your tostada shells according to package instructions or bake them in a preheated oven at 400°F for about 5-7 minutes until crispy.
- Once the tostada shells are ready, spread a generous layer of the black bean mixture on each tostada.
- Top each tostada with shredded lettuce, diced tomatoes, and avocado slices.
- Sprinkle crumbled queso fresco or feta cheese over the top, and add a dollop of sour cream if desired.
- Serve immediately with lime wedges on the side for squeezing over the tostadas.
Notes
- For added flavor, try adding a few slices of jalapeño or a sprinkle of hot sauce on top of the tostadas.
- Substitute the black beans with refried beans or pinto beans for a different taste, or add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg