Black Bean Tostadas with Spicy Avocado Crema

Name: Black Bean Tostadas with Spicy Avocado Crema
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 10 corn tortillas; 1 tablespoon olive oil; 1 can black bean (15 ounce, rinsed and drained); 0.5 teaspoon ground cumin; 0.25 teaspoon chili powder; 0.25 teaspoon salt; 0.25 cup fresh cilantro (chopped); 1 avocado; 0.25 cup sour cream; 1 tablespoon lime juice; 0.25 teaspoon garlic powder; 2 tablespoon water; 1 tomato (medium, diced); 0.25 cup cotija cheese (crumbled); 2 tablespoon pickled jalapeño (sliced)

Crispy corn tortillas piled high with seasoned black beans, fresh toppings, and a zesty avocado crema for a flavorful and easy-to-assemble Latin-inspired meal.

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 5
Cuisine: Latin
Difficulty: Easy
Cost: $0.88/serving

Dietary

Gluten-Free
Egg-Free
Vegetarian
High-Fiber
Kosher
Pescatarian
Low-Sugar

Ingredients

10 corn tortillas
1 tablespoon olive oil
1 can black bean (15 ounce, rinsed and drained)
0.5 teaspoon ground cumin
0.25 teaspoon chili powder
0.25 teaspoon salt
0.25 cup fresh cilantro (chopped)
1 avocado
0.25 cup sour cream
1 tablespoon lime juice
0.25 teaspoon garlic powder
2 tablespoon water
1 tomato (medium, diced)
0.25 cup cotija cheese (crumbled)
2 tablespoon pickled jalapeño (sliced)

Instructions

Preheat oven to 400°F (200°C) or toast corn tortillas directly over a gas flame until slightly crispy. Alternatively, lightly brush corn tortillas with olive oil and bake for 5-7 minutes until crisp. Set aside.
In a small saucepan, combine rinsed and drained black beans with ground cumin, chili powder, and salt. Heat over medium-low heat for 3-5 minutes, stirring occasionally, until warmed through. Stir in 2 tablespoons of chopped fresh cilantro.
While beans heat, prepare the avocado crema. In a small food processor or blender, combine the avocado, sour cream, lime juice, garlic powder, and 2 tablespoons water. Blend until smooth and creamy. Taste and adjust seasoning as needed.
To assemble, spread a spoonful of seasoned black beans onto each crispy corn tortilla. Drizzle generously with spicy avocado crema. Top with diced tomato, remaining chopped fresh cilantro, and crumbled cotija cheese or sliced pickled jalapeños, if desired.

Notes

For even quicker preparation, you can use store-bought tostada shells instead of crisping your own tortillas. Leftovers are best if stored separately and assembled just before eating to prevent sogginess.

Nutrition (per serving)

Calories: 280
Protein: 11.2 g
Carbohydrates: 40.5 g
Fat: 9.8 g
Fiber: 8.3 g
Sodium: 340 mg
Saturated Fat: 2.5 g
Sugar: 2.1 g
Cholesterol: 10 mg