Crunchy, colorful and fresh. This recipe is clean and tasty.
Taking my own advice and using up what happened to be in my fridge...this became dinner one night. A win-win use of leftovers and beans from my pantry. I love getting creative and discovering a fresh new meal idea. Give this a try for an easy weeknight meal or for your next 'night in' with friends.
Black Bean Tostada
serves 4-6 appetizer portions
prep time: 10-15 minutes
cook time: 5-10 minutes
1 (15 ounce) can of black beans, rinsed and drained
1-2 cloves of garlic
1/4 cup of tomato sauce or paste
2-3 tablespoons of water (start with just 2 tbs)
1 cup of grape tomatoes, halved
1 avocado, pitted and sliced
2-3 tablespoons of thinly sliced diced red onion
1-2 tablespoons of fresh lime juice & zest
1-2 cups of greens: spinach, romaine, kale and/or swiss chard
1-2 tablespoons of fresh cilantro *garnish (optional)
6-8 corn tortillas
For the salsa:
Combine the tomatoes, avocado, red onion, salt, lime juice and zest. Stir and set aside.
Chop up greens and cilantro. Set aside.
Pulse in a food processor beans, tomato sauce, garlic and 2 tablespoons of water. Set aside.
Chef note: If the bean mixture is too thick, add more water to thin it out.
Preheat oven to 350 degrees.
Place corn tortillas on a cookie sheet and toast for 5-10 minutes. Warm them until heated through, soft and not too crunchy. Watch carefully. Can flip them over once half way through and continue to heat.
Once the corn tortillas are warm, remove from oven and place on a large cutting board. Portion out the black bean mixture, placing a tablespoon or more in the center of the tortilla. Spread out over the tortilla.
Add the tomato avocado mixture on top of the beans. Then, pile on the greens! Top with chopped greens and fresh cilantro. Squeeze extra lime juice (and zest) for more flavor. Season with salt and pepper.
Use a pizza cutter to cut tostadas into wedges.
Enjoy for a fast, fun appetizer or easy weeknight meal.