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.
Equipment
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
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
Nutrition
Calories: 243kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g