Spicy Bean and Avocado Tostadas
Get ready to tantalize your taste buds with these Spicy Bean and Avocado Tostadas, a vibrant Mexican-inspired dish that combines bold flavors and fresh ingredients for the perfect balance of heat and zest. Featuring crispy corn tostada shells layered with creamy, seasoned refried black beans spiced with cumin, chili powder, and jalapeño, these tostadas pack a punch of smoky warmth. Topped with a refreshing avocado salsa made from ripe avocados, juicy cherry tomatoes, red onion, and tangy lime juice, this recipe is a feast for both the eyes and the palate. Optional finishes of crumbled queso fresco and a drizzle of hot sauce add a customizable flair, making every bite irresistibly satisfying. With just 20 minutes from start to finish, these tostadas are ideal for a quick weeknight meal or a lively gathering. Perfectly textured, nutrient-packed, and bursting with bold flavors, Spicy Bean and Avocado Tostadas are your go-to recipe for a creative twist on classic Mexican cuisine. Keywords: spicy tostadas, avocado salsa recipe, black bean tostada, Mexican-inspired dinner, quick meal ideas.
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Recipe Information
Ingredients
- 6 pieces Corn tostada shells
- 1.5 cups Refried black beans
- 1 tablespoon Olive oil
- 1 clove Garlic clove
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 piece Jalapeño pepper
- 1 piece Lime
- 2 pieces Avocado
- 1 cup Cherry tomatoes
- 0.25 piece Red onion
- 0.25 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Crumbled queso fresco (optional)
- to taste Hot sauce (optional)
Instructions
Preheat your oven to 375°F (190°C) and place the tostada shells on a baking sheet. Warm them in the oven for 5 minutes or until crispy. Set aside.
Heat a skillet over medium heat and add the olive oil. Mince the garlic clove and finely chop the jalapeño half, then add them to the skillet. Sauté for 1 minute until fragrant.
Stir in the refried black beans. Add the cumin powder, chili powder, and 0.5 teaspoon of salt. Cook for 3-4 minutes, stirring frequently, until the beans are heated through. Remove from heat.
Prepare the toppings: dice the avocados, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro. Combine everything in a bowl with the juice of half a lime, 0.5 teaspoon of salt, and black pepper. Mix gently to make a simple avocado salsa.
Spread a generous layer of the spicy bean mixture on each tostada shell. Top with a spoonful of the avocado salsa.
Optional: Sprinkle crumbled queso fresco on top and drizzle with hot sauce for an extra kick.
Serve immediately and enjoy your Spicy Bean and Avocado Tostadas!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 3.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 701 mg | 15% | |
*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.
