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Black Bean Tostadas

Servings: 8
Calories: 261kcal
Bright and tangy from a kiss of citrus! If you can't find Añejo Tequila cheese, substitute with Cotija cheese, or light monterey jack cheese.
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Ingredients

  • 8 organic, stone-ground corn tortillas
  • 1 C Goya low-sodium refried black beans, canned
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 small red onion, diced
  • 3 medium tomatoes, chopped
  • 1 medium red bell pepper, diced
  • 4 medium scallions, chopped
  • ½ C Sartori BellaVitano Añejo Tequila cheese, shredded

Avocado Crema

  • 1 ripe avocado
  • ½ C Siggi's nonfat, plain yogurt
  • 2 Tbsp fresh squeezed lime juice
  • 2 Tbsp fresh squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • freshly ground pepper

Instructions

  • Preheat oven to 400º.
  • Create avocado crema: Combining all ingredients and pureé with immersion blender or in food processor.
  • Chop and dice vegetables.
  • Lay tortillas on a sheet pan or on a pizza stone for 10 minutes, to crisp up.
  • Combine beans, paprika, cumin and cayenne. Heat beans on stove top until warmed through.
  • Spread black beans on top of the 8 tortillas. Add onion, tomato, red pepper, and place in oven on a sheet pan for about 7-10 minutes, until cheese is melted.
  • Plate tostadas, top with scallions, and drizzle avocado crema on top.

Nutrition

Calories: 261kcal | Carbohydrates: 25g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 305mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg