Black Bean and Avocado Tostadas
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.
Crispy corn tostadas topped with spiced black beans, guacamole, and tangy pickled onion.
Nutrition per serving
Ingredients
base
topping
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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