Black Bean Tostadas with Avocado Salsa
These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa.
These Black Bean Tostadas are the perfect weeknight dinner! They are healthy, simple and ready in just 30 minutes. The avocado salsa is my absolute favorite – the mix of chunky avocado, agave, lime juice, cilantro & spices make for the best combo!
How to Make Seasoned Black Beans
Heat some oil in a small skillet over medium heat. Add red onion, smoked paprika, garlic salt, cumin and pepper. Cook down for a couple of minutes, or until the onion is tender.
Add in a can of drained black beans and cook for another couple minutes. Turn the heat down and keep warm while the other ingredients are being prepped. Right before serving add some cilantro and lime juice.
How to Make Avocado Salsa
This salsa is something I could eat everyday! Large chunks of avocado are tossed with oil, agave, lime juice, cumin, salt, pepper, cilantro, jalapeño and corn.
The mix of creamy avocado, crunchy corn and spicy jalapeño is to die for. The agave gives it a little bit of sweetness. This salsa adds the perfect bite to these tostadas!
How to Assemble
Add the refried beans to a pan and pour in a little water – this will help loosen them up. Warm over medium heat and keep stirring until smooth. Meanwhile, place the tostadas on a baking sheet and warm them up in the oven.
Spread some of the refried beans on a tostada shell and top with the black beans, avocado salsa, vegan yogurt (or vegan sour cream) and vegan parmesan. Serve with LOTS of lime wedges on the side.
These vegan tostadas will definitely be on your regular rotation. They are simple, healthy and SOOOO tasty!
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Did you Make this Recipe?
If you made these Black Bean Tostadas with Avocado Salsa I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Black Bean Tostadas with Avocado Salsa
Ingredients
FOR THE BLACK BEANS
- 1 teaspoon oil
- 1/2 small red onion diced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 15-ounce can black beans drained and rinsed
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
FOR THE AVOCADO SALSA
FOR THE TOSTADAS
- 1 15-ounce can refried beans
- 8 tostada shells
- vegan parmesan optional
- non-dairy yogurt or vegan sour cream
- lime wedges
Equipment
Instructions
- Heat the oil in a small skillet over medium heat. Add the onion & dry seasonings and cook down for 2 minutes. Add in the black beans and cook for another 2 minutes. Turn heat to low. Right before serving add the cilantro and lime juice.
- Combine all of the avocado salsa ingredients in a bowl and set aside.
- Add the refried beans to a pot with a little water to loosen it up. Warm over medium heat until smooth and hot. Lower heat until ready to serve.
- Warm the tostada shells in the oven. To assemble, spread some refried beans on a tostada shell and top with black beans, avocado salsa, vegan parmesan and yogurt. Repeat with the remaining ingredients and serve with lime wedges on the side.
These were a delight! Such a yummy combo of flavors and very easy to put together quickly. Made exactly as is and was surprised to find the tostada shells at my local store. I’ve never had a tostada and can’t believe I’ve been missing out all these years. Dinner on a giant chip! I’m in! I was even able to eat these one handed while I fed our baby. Definitely will make again! Thanks for a great recipe!