Beef and Bean Tostadas

Crispy corn tostadas piled high with seasoned ground beef and black beans, fresh lettuce, and ripe avocado, offering a customizable and quick-to-assemble meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.84/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Kosher
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• quick
• savory
• comfort food
• kid-friendly
• stir-fry
• fresh

Ingredients

• 1.5 pound ground beef (lean)
• 1 tablespoon olive oil
• 1 yellow onion (finely diced)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can black beans (rinsed and drained)
• 7 corn tostada shells
• 3 cup romaine lettuce (shredded)
• 1 avocado (diced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
2. Add finely diced yellow onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion softens.
3. Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add rinsed and drained black beans to the skillet and stir to combine. Heat through for 2-3 minutes.
5. To assemble, place one corn tostada shell on each plate. Spoon the beef and bean mixture onto the tostada. Top with shredded romaine lettuce and diced avocado.
6. Garnish with fresh cilantro, if desired, and serve immediately.

Nutrition (per serving)

• Calories: 405
• Protein: 31 g
• Carbohydrates: 33.5 g
• Fat: 18.5 g
• Fiber: 9 g
• Sodium: 320 mg
• Saturated Fat: 6.5 g
• Sugar: 3 g
• Cholesterol: 70 mg