How to Make the Perfect Black Bean and Avocado Tostadas
Mexican · Easy · 25 min · 4 servings
These crispy baked tostadas are piled high with seasoned black beans, creamy avocado, pickled red onion, and crumbled cotija for a satisfying Mexican meal that comes together in minutes. They are the kind of dish that cannot be stopped at just one and that works equally well for lunch or a light dinner.
Why this recipe works
This Black Bean and Avocado Tostadas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 8 count corn tostada shells store bought or baked
- 2 cans black beans drained and rinsed
- 2 count ripe avocados
- 0.5 count red onion thinly sliced
- 3 tablespoons fresh lime juice divided
- 0.5 cup crumbled cotija cheese
Step by step instructions
Step 1: Quick Pickle the Red Onion
Place the thinly sliced red onion in a small bowl with 2 tablespoons of lime juice and a pinch of salt. Toss well and let it sit for at least 10 minutes. The onion will turn bright pink and soften slightly while losing its harsh raw bite. Do not skip this step as raw onion is too sharp.
Step 2: Season and Warm the Black Beans
Combine the drained black beans in a small saucepan with a pinch of cumin, salt, garlic powder, and a splash of water. Warm over medium heat for 5 minutes, stirring occasionally and lightly mashing some beans with the back of a spoon to create a chunky spreadable texture.
Step 3: Make the Avocado Mash
Halve and pit the avocados and scoop the flesh into a bowl. Add the remaining tablespoon of lime juice and a generous pinch of salt. Mash with a fork to your preferred texture leaving some chunks for interest. Taste and adjust the salt before assembling.
Step 4: Assemble and Serve
Spread a layer of warm seasoned black beans onto each tostada shell followed by a generous scoop of avocado mash. Top with drained pickled red onion and a good pinch of crumbled cotija cheese. Serve immediately as the tostadas do not stay crispy long once topped.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cotija cheese → queso fresco for a milder and creamier crumbled cheese topping
- canned black beans → pinto beans seasoned the same way for an equally delicious and creamy result
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Assembling the tostadas too far in advance causing them to become soggy from the bean moisture
- Using unripe avocados which are hard tasteless and do not mash into a creamy spread
Nutrition facts
Per serving: 320 calories, 12g protein, 40g carbs, 14g fat, 11g fiber.
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