Black Bean and Avocado Tostadas
These Black Bean and Avocado Tostadas are crazy easy to put together such a delicious vegetarian meal. With a crunchy tortilla, creamy beans and avocado, juicy tomatoes, crisp onions, all topped with a sprinkling of cheese and fresh cilantro.
Print
Pin
Servings: 3 servings
Ingredients
- 6 taco-sized corn tortillas
- 15.5 oz can black beans
- ½ cup water
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ small red onion
- 2 avocados
- 1 cup cherry tomatoes
- ¼ cup queso fresco
- 1 lime
- 2 tablespoon fresh cilantro chopped
Instructions
- Preheat your oven to 425℉. Place the tortillas in an even layer on a large baking sheet. lightly spray both sides with the neutral oil spray. Bake in the preheated oven for 8-10 minutes, filliping once half way through.
- In a small pot add the beans, water, cumin, and salt. Cook on medium-low heat for about 15 minutes until most of the water is absorbed/evaporated. Smash with the back of a fork.
- Assemble – On top of each tortilla, first layer the smashed beans, then avocado, then tomatoes, then red onion, then queso fresco, then cilantro. Squeeze some fresh lime over top. Serve immediately.
Nutrition Estimate
Serving: 2tostadas | Calories: 511kcal | Carbohydrates: 64g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 874mg | Potassium: 1360mg | Fiber: 24g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 36mg | Calcium: 185mg | Iron: 5mg