Creamy Black Bean Avocado Tostadas

Name: Creamy Black Bean Avocado Tostadas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Corn Tortilla (4 Corn Tortillas); 2 tsp Avocado Oil (2 tsp. Avocado Oil (or Vegetable) + 1 tbsp. Avocado Oil); 3 tsp Lime (1 tsp. Lime Juice + 2 tsp. Lime Juice); 1 ¼ tsp Chili Powder (1 tsp. Chili Powder + 1/4 tsp. Chili Powder); 0 pieces Kosher Salt (Kosher or Sea Salt + Kosher or Sea Salt (to taste)); ¼ cup White Onion (1/4 cup finely chopped White Onion); 1 can Black Beans (1 15.5 oz. can Black Beans (thoroughly drained)); ½ tsp Garlic Powder (1/2 tsp. Garlic Powder); ½ tsp Cumin Seeds (1/2 tsp. Cumin); ⅓ cup Chicken Broth (1/3 cup low-sodium Chicken or Vegetable Broth); 1 cup Cherry Tomato (1 cup Cherry Tomatoes (quartered)); ¼ cup Red Onion (1/4 cup finely chopped Red Onion); 1 tbsp Cilantro (1 tbsp. finely chopped Cilantro (plus more to taste)); 1 piece Avocado (1 medium Avocado* (sliced or mashed - see notes for mashed)); 0 pieces Queso Fresco (crumbled Queso Fresco (or Cotija, or Feta))

Creamy Black Bean Avocado Tostadas - Main Course (American)

30 minAmerican

Servings4

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Vegetarian
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Corn Tortilla4 pieces · 4 Corn Tortillas
Avocado Oil2 tsp · 2 tsp. Avocado Oil (or Vegetable) + 1 tbsp. Avocado Oil
Lime3 tsp · 1 tsp. Lime Juice + 2 tsp. Lime Juice
Chili Powder1 ¼ tsp · 1 tsp. Chili Powder + 1/4 tsp. Chili Powder
Kosher Salt0 pieces · Kosher or Sea Salt + Kosher or Sea Salt (to taste)
White Onion¼ cup · 1/4 cup finely chopped White Onion
Black Beans1 can · 1 15.5 oz. can Black Beans (thoroughly drained)
Garlic Powder½ tsp · 1/2 tsp. Garlic Powder
Cumin Seeds½ tsp · 1/2 tsp. Cumin
Chicken Broth⅓ cup · 1/3 cup low-sodium Chicken or Vegetable Broth
Cherry Tomato1 cup · 1 cup Cherry Tomatoes (quartered)
Red Onion¼ cup · 1/4 cup finely chopped Red Onion
Cilantro1 tbsp · 1 tbsp. finely chopped Cilantro (plus more to taste)
Avocado1 piece · 1 medium Avocado* (sliced or mashed - see notes for mashed)
Queso Fresco0 pieces · crumbled Queso Fresco (or Cotija, or Feta)

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Steps

1For the Toppings:
2In a medium bowl, add the tomatoes, onion, cilantro, lime juice, and a healthy pinch of salt. Stir to combine, and set aside.
3For the Baked Tostada Shells:
4Preheat the oven to 350 F.
5Mix avocado oil and lime juice together in a small bowl. Set aside.
6Line a large rimmed baking sheet with parchment paper. Lay the tortillas in a single layer on the baking sheet without overlapping them.
7Brush both sides of each tortilla with the oil/lime juice mixture, then sprinkle both sides of each tortilla with a pinch of chili powder, dividing it equally between them.
8Bake the tortillas at 350 F for 10 minutes, flip them over, and bake for another 7-9 minutes until very crispy. Sprinkle each tortilla with a pinch of salt as soon as they come out of the oven. Set aside.
9For the Creamy Black Beans:
10Heat avocado oil in a pot over medium heat. Add onions and a pinch of salt, and cook for 5-7 minutes until onions are very soft and translucent.
11Stir in garlic powder, cumin, chili powder, black beans, and broth. Cover the pot with a lid, and cook for 10 minutes until the beans are softened. Mash the beans in the pot** until creamy.*** Allow to cool slightly until thickened.
12For the Creamy Black Bean Avocado Tostadas:
13Spread 1/3 cup of creamy black beans onto each tostada shell. Top with either sliced or mashed avocado*, fresh tomato topping, crumbled cheese, and additional cilantro (if desired). Or use your favorite toppings!