Bean Tostada
The BEST bean tostada recipe! This easy bean tostada recipe is baked (not fried) and made with black beans, salsa, and choice of toppings.
Foto: Well Plated
Ingredients
- 4 corn tortillas ((6-inch))
- 1 tablespoon extra-virgin olive oil
- 1/2 small red onion
- 1/4 teaspoon kosher salt
- 1 can reduced-sodium black beans ((15 ounces) rinsed and drained)
- 1/3 cup prepared salsa (plus additional for serving)
- Diced avocado
- Diced red onion
- Sliced cabbage
- Shredded cheese ((I used queso fresco))
- Sour cream (or plain Greek yogurt)
- Salsa
- Diced tomatoes
- Jalapeño slices
- Fresh cilantro
- Freshly squeezed lime juice
Steps
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Preheat the oven to 400 degrees F. In a medium saucepan, heat 1 tablespoon olive oil over medium-high. Dice the onion, then add it and the salt and cook 2 minutes, until just beginning to soften.
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Add the black beans and 1/4 cup salsa and stir to coat with the oil and onions. Cook, stirring periodically, until heated through, about 4 minutes. Mash and set aside.
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Meanwhile, spread the tortillas in a single layer on a baking sheet, then place in the oven until crisp, about 6 minutes, flipping the tortillas once halfway through. Prepare any desired toppings.
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To serve, spoon the black beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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