Black Bean Tostadas



(Serves 4)

Level: Super Easy

  • ¼ cup red onion, finely diced
  • Juice of 2 limes
  • 1/2 an onion, diced
  • 1 minced clove of garlic
  • 1 can of black beans
  • 1  cups of chicken, veg stock, or water (use veg stock or water to make a vegetarian/vegan dish)
  • ½ teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 perfectly ripe avocados
  • Tortilla shells (I like the smaller street taco shells)
  • Maldon or flakey sea salt for finishing

How TF to Make Em

  1. Preheat the oven to 400 degrees
  2. In a small bowl combine the finely chopped red onions and juice of 2 limes. Set aside and let it pickle/marinate for at least 15 minutes, up to 1 hour to get rid of the red onion bite.
  3. In a large pot, add chopped onions over medium-low heat. Cook until onions are translucent. 5-10 minutes.
  4.  Add in a clove of garlic and cook for an additional 1 minute
  5. Toss in washed black beans and stock.
  6. Cook down for 4-5 minutes
  7. Then mash the beans using a potato masher or a spatula. The mix will thicken up and become smoother.
  8. Toss in salt and pepper
  9. On a baking sheet place 4-6 tortillas and coat both sides of the tortillas with a thin layer of olive oil
  10. Bake the tortillas for 5 minutes on each side until golden brown and crispy
  11. Now let’s layer!! Grab a tostada (browned tortilla), spread a layer of beans on top, followed by a few slices of avocado, and lastly the limey red onions
  12. Hit that beauty with a pinch of flakey sea salt for a big FAT finish!

Leave a Comment

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.