Spicy Bean And Avocado Tostadas Recipes

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SPICY BLACK BEAN TOSTADAS WITH CORN SALSA AND AVOCADO



Spicy Black Bean Tostadas with Corn Salsa and Avocado image

This easy Mexican recipe is a great choice for parties, as it's easy to make, filling and refreshing.

Provided by The Awesome Green

Categories     Appetizer

Time 50m

Number Of Ingredients 18

4 small corn tortillas
1 ripe avocado (peeled and cut into slices)
1 can cooked black beans (rinsed)
1/2 tsp cumin
2 garlic cloves (crushed)
1/2 tsp red chili flakes
1 tbsp lemon juice
1 tsp coconut oil
Pinch sea salt
For the Corn Salsa
2 corn cobs
1 ripe tomato (finely diced)
1 small onion (finely diced)
2 limes (juice only)
1/2 bunch fresh parsley (roughly chopped)
Pinch sea salt
1 tsp extra virgin olive oil
To garnish: green hot pepper slices (fresh parsley leaves)

Steps:

  • Grill the corn cobs then remove the kernels and place in a medium bowl.
  • Grill the tortillas until crisp, then set aside.
  • Add the tomato, onion and fresh parsley, and toss to combine.
  • Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
  • In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
  • Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
  • To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW



Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw image

These Mexican tostadas feature refried beans, avocado and cabbage slaw on crisp, baked corn tortillas. This tostada recipe is easy, filling and meatless! Recipe yields 6 hearty tostadas, enough for 3 to 6 servings.

Provided by Cookie and Kate

Categories     Main dish

Time 35m

Number Of Ingredients 19

1/2 medium red onion, thinly sliced
Juice of 1 lime
1 tablespoon white vinegar
Pinch of salt
2 cups shredded green cabbage
1/2 cup fresh cilantro leaves
1/2 cup 1/4-inch-thick slices peeled jicama, or additional shredded cabbage
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground black pepper, to taste
6 corn tortillas
Extra-virgin olive oil or cooking spray
Salt, to taste
2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
3 large ripe avocados, pitted and peeled
Juice of 1 lime
1/2 cup halved grape tomatoes
1/2 cup crumbled queso fresco or feta cheese

Steps:

  • Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
  • Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
  • Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
  • Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
  • Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

Nutrition Facts : ServingSize 1 tostada, Calories 442 calories, Sugar 3.9 g, Sodium 940.2 mg, Fat 24.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 46.6 g, Fiber 18 g, Protein 14.1 g, Cholesterol 7 mg

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