These Smoky Black Bean Avocado Tostadas recipe is absolutely delicious and very simple and quick to make. Made with a black bean chipotle puree, monterey jack cheese, guacamole, grape tomatoes and scallions. For added yum, add some shrimp!
Something tells me you are going to love these Smoky Black Bean Avocado Tostadas!
What is a Tostada?
A tostada is a crispy corn tortilla. So a lot like a taco but is flat.
You add pretty much whatever you like for toppings. But for a more traditional tostada, you must have a delicious concoction of refried black beans, gooey melted cheese, guacamole and hot sauce!
Yes of course you can add delicious seasoned ground beef, savory pork carnitas, chicken tinga, chipotle shrimp, tender strips of steak…
Vegetarian Tostada Recipe
A vegetarian tostada is perfect for all of us not just for my sweet vegetarians readers.
So that being said, I initially started making these tostadas with the perfect balance of refried beans, guacamole, shredded cheese, tomatoes, scallions, queso fresco, mexican crema, cilantro and hot sauce which would automatically fall under my vegetarian dishes but at the very end I decided to add shrimp to some of my tostadas.
So we have the best of both worlds here, a vegetarian version and a version for my omnivores!
How to eat a Tostada?
Eating a tostada is very simple. With both hands, pick up the tostada and munch away!
No need to be fancy here, no forks and knives, just pick up and eat!
How do you Make a Tostada?
Start with drained rinsed black beans.
In a skillet over medium heat add a tablespoon of oil and saute onion and garlic until onion is somewhat translucent. Add drained/rinsed beans, whole chipotle peppers, spices, salt and pepper. Stir well and cook for a minute or two.
Turn off heat and put all ingredients in a blender or chopper with ⅓ cup of water. (add water slowly, you may not need to use all of it) You want the beans to form a consistent puree.
Cut avocado in half, remove pit by gently slapping a knife into it and remove avocado flesh with a spoon.
Place avocado flesh in a bowl and smash with a fork.
Add chopped onion, lime juice, chopped cilantro and salt.
In skillet over medium heat, add a tablespoon of oil and toast corn tortillas on both sides until toasty and nicely browned and darkened.
Spread a couple of tablespoons of bean puree on each tortilla and then top with shredded cheese.
Allow cheese to melt.
Add the rest of the toppings, done!
Tidbit: How to Grow Avocados in Your Garden or Container
📖 Recipe
Smoky Black Bean Avocado Tostadas
Ingredients
- 1 Package white shredded cheese 8oz (such as Monterey Jack cheese or Mozzarella cheese)
- 1 Container grape tomatoes or can use Roma tomatoes chopped
- 1 Package scallions chopped, use as much or as little as you like
- 6 corn tortillas
- oil
OPTIONAL
- crumbled queso fresco for topping
- mexican crema drizzled on tortillas
- hot sauce
- chopped fresh cilantro for garnish
BLACK BEAN PUREE
- 15 ounce can of black beans drained and rinsed
- 2 chipotles in adobo sauce found in the international aisle under Mexican cuisine
- ½ teaspoon cumin
- ½ teaspoon salt
- pepper to taste
- ⅓ cup water
GUACAMOLE
- 1 avocado cut in half, pit removed and flesh scooped out
- 1 lime half juiced and the other half cut into quarters or slivers to sprinkle over tortillas
- ½ of an onion chopped
- 1 tablespoon fresh cilantro chopped
- salt to taste
Instructions
Black Bean Puree
- In a skillet over medium heat add a tablespoon of oil and saute onion and garlic until onion is somewhat translucent.
- Add drained/rinsed beans, whole chipotle peppers, spices, salt and pepper. Stir well and cook for a minute or two.
- Turn off heat and put all ingredients in a blender or chopper with ⅓ cup of water. (add water slowly, you may not need to use all of it) You want the beans to form a consistent puree.Set aside.
Guacamole
- Cut avocado in half, remove pit by gently slapping a knife into it and remove avocado flesh with a spoon.
- Place avocado flesh in a bowl and smash with a fork.Add chopped onion, lime juice, chopped cilantro and salt. Set aside.
Toasting Corn Tortillas to Form Tostadas
- In skillet over medium heat, add a tablespoon of oil and toast corn tortillas on both sides until golden brown. Drain on paper towels.Note: Will need to add more oil as you go.
Layering Tostadas
- Take one or two tortillas at a time and place again in the skillet over low heat.
- Spread a couple of tablespoons of bean puree on each tortilla and then top with shredded cheese.
- Allow cheese to melt.
- Repeat with other tortillas.
- Top tortillas with guacamole, tomatoes and scallions.
- Optional ingredients: crumbled queso fresco, chopped cilantro, mexican crema (drizzled) and hot sauce.Serve immediately. Enjoy!
Notes
Nutrition
Tostadas anyone? ????
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