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A Creamy Black Bean Tostada Recipe with a crunchy baked tostada shell topped with creamy black beans, avocado, and fresh tomato topping

Creamy Black Bean Avocado Tostadas

sara a.
Crunchy baked tostada shells topped with creamy black beans, avocado, and fresh tomato topping! A perfect healthy dinner for two people
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 tostadas

Ingredients
  

For the Baked Tostada Shells:

  • 4 Corn Tortillas
  • 2 tsp. Avocado Oil or Vegetable
  • 1 tsp. Lime Juice
  • 1 tsp. Chili Powder
  • Kosher or Sea Salt

For the Creamy Black Beans:

  • 1 tbsp. Avocado Oil
  • 1/4 cup finely chopped White Onion
  • 1 15.5 oz. can Black Beans thoroughly drained
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Cumin
  • 1/4 tsp. Chili Powder
  • 1/3 cup low-sodium Chicken or Vegetable Broth

For the Toppings:

  • 1 cup Cherry Tomatoes quartered
  • 1/4 cup finely chopped Red Onion
  • 1 tbsp. finely chopped Cilantro plus more to taste
  • 2 tsp. Lime Juice
  • Kosher or Sea Salt to taste
  • 1 medium Avocado* sliced or mashed - see notes for mashed
  • crumbled Queso Fresco or Cotija, or Feta

Instructions
 

For the Toppings:

  • In a medium bowl, add the tomatoes, onion, cilantro, lime juice, and a healthy pinch of salt. Stir to combine, and set aside.

For the Baked Tostada Shells:

  • Preheat the oven to 350 F.
  • Mix avocado oil and lime juice together in a small bowl. Set aside.
  • Line a large rimmed baking sheet with parchment paper. Lay the tortillas in a single layer on the baking sheet without overlapping them.
  • Brush 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.
  • Bake 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.

For the Creamy Black Beans:

  • Heat 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.
  • Stir 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.

For the Creamy Black Bean Avocado Tostadas:

  • Spread 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!

Notes

*For Mashed Avocado, scoop the avocado flesh into a bowl, and sprinkle in a pinch of salt and garlic powder. Squeeze in some fresh lime (a wedge or two) and mash everything together. Ideally, do this right before serving so the avocado doesn't brown.
**A potato masher, muddler, or wooden spoon (with some effort!) works well to mash the beans in the pot.
***If the beans seem too runny, let them cook without the lid for a few minutes. Stir frequently to release some of the steam.

Nutrition

Serving: 2tostadas
Keyword Black Bean Tostadas, Creamy Black Bean Avocado Tostadas
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