These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa.

These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa | ThisSavoryVegan.com #thissavoryvegan #vegantostadas #veganmexicanfood

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.

These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa | ThisSavoryVegan.com #thissavoryvegan #vegantostadas #veganmexicanfood

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!

These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa | ThisSavoryVegan.com #thissavoryvegan #vegantostadas #veganmexicanfood

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.

These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa | ThisSavoryVegan.com #thissavoryvegan #vegantostadas #veganmexicanfood

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!

These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa | ThisSavoryVegan.com #thissavoryvegan #vegantostadas #veganmexicanfood

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!

These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa | ThisSavoryVegan.com #thissavoryvegan #vegantostadas #veganmexicanfood

Black Bean Tostadas with Avocado Salsa

Servings: 8 tostadas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Black Bean Tostadas with Avocado Salsa are layered with refried beans, seasoned black beans and chunky avocado corn salsa.
5 from 3 ratings

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

  • 2 small avocados diced
  • 2 tablespoons olive oil
  • 1 tablespoon agave or sub maple syrup
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/2 lime juiced
  • 2 tablespoons cilantro chopped
  • 1 jalapeño sliced, optional
  • 1/4 cup corn
  • salt to taste

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.

Video

Calories: 243kcal, Carbohydrates: 30g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Sodium: 640mg, Potassium: 368mg, Fiber: 8g, Sugar: 3g, Iron: 2mg
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.