Name: Black Bean and Avocado Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 8 corn tortillas (6-inch diameter); 2 tablespoons vegetable oil, plus extra for brushing; 2 cups cooked black beans (or 1 15-oz can, drained and rinsed); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 2 ripe avocados, peeled, pitted and diced; 1 cup cherry tomatoes, quartered; 1/2 small red onion, finely diced; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 1/2 cup crumbled queso fresco or feta cheese; 1 jalapeño pepper, seeded and finely diced (optional); Salt and freshly ground black pepper to taste

Instructions

Prepare the tortillas

Preheat oven to 400°F (200°C). Lightly brush both sides of each tortilla with oil and arrange them in a single layer on baking sheets. Bake for 8-10 minutes, flipping halfway through, until crisp and golden. Set aside to cool slightly.
Make the bean mixture

In a medium saucepan over medium heat, warm 2 tablespoons oil. Add the black beans, cumin, and chili powder. Mash about half the beans with a fork while heating, creating a partially smooth, partially chunky texture. Season with salt and pepper to taste. Cook for 3-4 minutes until heated through.
Prepare the toppings

In a medium bowl, combine the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, and jalapeño (if using). Season with salt and pepper and toss gently to combine.
Assemble the tostadas

Spread a layer of the warm black bean mixture over each crispy tortilla. Top with a generous spoonful of the avocado mixture and sprinkle with crumbled queso fresco or feta cheese.
Serve immediately

Garnish with additional cilantro if desired and serve right away while the tostadas are still crisp and the beans are warm. Provide lime wedges on the side for squeezing over the top.

Black Bean and Avocado Tostadas

Ingredients

Instructions

Nutritional Information