Layered Black Bean Tostadas

Layered Black Bean Tostadas

Crispy corn tortillas piled high with seasoned black beans, melty cheese, fresh salsa, creamy sour cream, and a vibrant salad for a delicious and quick meal.

Dietary

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Ingredients

Instructions

  1. In a small saucepan, combine 1 can black beans (rinsed and drained), 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and 1/4 cup water. Simmer over medium heat for 5-7 minutes, mashing slightly with the back of a spoon, until heated through and slightly thickened. Season with salt to taste.
  2. Preheat your oven or a toaster oven to 350°F. Place the 4 corn tostada shells on a baking sheet and heat for 3-5 minutes, until warm and crispy.
  3. While tostadas heat, prepare the salad: In a small bowl, combine 1 cup chopped Romaine lettuce and 1/2 cup halved cherry tomatoes. Toss with 1 tablespoon lime juice and a pinch of salt.
  4. Once tostada shells are warm, spread an even layer of the seasoned black beans over each shell. Sprinkle each with 1 cup shredded Monterey Jack cheese. You can return them to the oven for 1-2 minutes to melt the cheese if desired.
  5. Top the tostadas with 1/2 cup store-bought salsa, 1 diced avocado, and the lettuce and cherry tomato salad. Add 1/4 cup sour cream if desired.
  6. Serve immediately.

Notes

For a bit of spice, add a dash of hot sauce to the black beans while simmering. You can also toast your own corn tortillas on a dry skillet for extra freshness.

Nutrition (per serving)