Creamy Black Bean Avocado Tostadas
Ingredients
Baked Tostada Shells
-
4
pieces
Corn Tortillas
-
2
tsp
Avocado Oil
-
1
tsp
Lime Juice
-
1
tsp
Chili Powder
-
to taste
Kosher or Sea Salt
Creamy Black Beans
-
1
tbsp
Avocado Oil
-
¼
cup
finely chopped White Onion
-
15
oz
canned Black Beans, thoroughly drained
-
½
tsp
Garlic Powder
-
½
tsp
Cumin
-
¼
tsp
Chili Powder
-
⅓
cup
Chicken or Vegetable Broth
Toppings
-
1
cup
Cherry Tomatoes, quartered
-
¼
cup
finely chopped Red Onion
-
1
tbsp
finely chopped Cilantro
-
2
tsp
Lime Juice
-
to taste
Kosher or Sea Salt
-
1
medium
Avocado
-
to taste
Queso Fresco (or Feta)
Instructions
- Combine tomatoes, onion, cilantro, lime juice, and salt in a bowl for the topping and set aside.
- Preheat the oven to 350°F and mix avocado oil and lime juice in a small bowl.
- Arrange tortillas on a baking sheet, brush with the oil mixture, sprinkle with chili powder, and bake for 10 minutes, then flip and bake for an additional 7-9 minutes until crispy.
- In a pot, heat avocado oil and sauté onions until soft, then add garlic powder, cumin, chili powder, black beans, and broth. Cook covered for 10 minutes, then mash beans until creamy.
- Spread ⅓ cup of the black bean mixture on each tostada shell and top with tomato mixture, avocado, cheese, and additional cilantro if desired.
Nutrition Facts (estimated)
Servings
2
Calories
180
Total fat
11g
Total carbohydrates
19g
Total protein
3g
Sodium
53mg
Cholesterol
0mg
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