Low Sodium Crispy Bean Tostadas
Elevate your weeknight dinner game with these *Low Sodium Crispy Bean Tostadas*, a heart-healthy twist on a classic Mexican favorite. Perfectly baked corn tortillas offer a satisfying crunch without the added sodium, while a flavorful combination of no-salt-added black beans, cumin, chili powder, and a splash of fresh lime creates a hearty, spiced base. Topped with creamy avocado, crisp shredded lettuce, juicy diced tomatoes, and a sprinkle of fresh cilantro, each bite delivers a vibrant medley of textures and tastes. Ready in just 35 minutes, this easy-to-make recipe is as nutritious as it is delicious, making it a guilt-free choice for those seeking a balanced, low-sodium meal. Whether you’re hosting a casual dinner or just craving something crispy and fresh, these tostadas are sure to satisfy!
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 2 tablespoons olive oil
- 1 15-ounce can no-salt-added black beans
- 2 cloves garlic
- 0.5 medium onion
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 medium fresh lime
- 1 medium ripe avocado
- 1 cup shredded lettuce
- 1 medium tomato
- 0.25 cup cilantro
- to taste freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Brush both sides of each corn tortilla with a small amount of olive oil (about 1 tablespoon total) and place them on a baking sheet.
Bake the tortillas for 8 to 10 minutes, flipping halfway, until they are golden brown and crispy. Remove from the oven and set aside to cool slightly.
Meanwhile, rinse and drain the no-salt-added black beans.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil.
Finely chop the garlic cloves and dice the onion, then add them to the skillet. Sauté until the onion becomes soft and translucent, approximately 3-4 minutes.
Add the drained black beans, cumin powder, and chili powder to the skillet. Cook for another 5 minutes, stirring occasionally, to allow the beans to heat through and absorb the flavors.
Slightly mash the beans in the skillet with a fork to create a chunky mixture. Remove from heat and squeeze the juice of half a lime into the mixture. Stir well and season with freshly ground black pepper to taste.
Dice the tomato and chop the cilantro. Halve the avocado, remove the pit, and dice the flesh.
To assemble the tostadas, spread a generous spoonful of the bean mixture over each crispy tortilla.
Top with shredded lettuce, diced tomato, avocado cubes, and chopped cilantro.
Serve each tostada with a wedge of the remaining lime half on the side for extra flavor on top, if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 18.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2610 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
