Black Bean Tostadas with Avocado Salad

Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!
Black Bean Tostadas with Avocado Salad
Black Bean Tostadas with Avocado Salad

When it comes to food, I'm a texture kind of person. Part of the reason I'm not a huge fan of tofu and mushrooms is because I can't get around the texture (I've tried, numerous times, especially with mushrooms.) My favorite texture, however, is anything that has a bit of crispness to it. As a child, I'd stack potato chips on my sandwiches (okay, I probably still do this on occasion) and I found that I whenever I cook vegetables, I like to leave everything on the "not-mushy" side.

This tostada is a perfect meal for me. I love the crispness of the tortilla, the flavor of the black beans, and the freshness of the avocado salad. The topping for this tostada may look familiar as I loved the combination so much from this meal that I made an entire salad with chickpeas and avocado. If you didn't want to mess with toasting the tortilla, the filling would be great in tacos as well. And of course, don't be afraid to make tortillas!


Black Bean Tostadas with Avocado Salad

  • Author: Erin Alderson
  • Yield: 2-3 1x


  • Tostadas
  • 3 to 4 corn tortillas
  • 1/2 tablespoon olive oil
  • 1 cup cooked black beans
  • 1/4 cup bean liquid or water
  • 1/2 cup salsa
  • Salad
  • 2 cups lightly packed shredded lettuce
  • 1 avocado, cubed
  • 1 ounce cojita cheese, crumbled
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cilantro, lime wedges, to garnish


  1. Preheat oven to 425 degrees. Brush tortillas with olive oil. Place on a baking tray; bake until crisp, 8 to 10 minutes.
  2. In a skillet, heat the black beans, liquid and salsa until boiling. Reduce heat to low; simmer, stirring occasionally, until the majority of juice has been absorbed, 5 to 6 minutes.
  3. For the salad, combine lettuce, cubed avocado and crumbled cheese in a bowl. Whisk together lime juice, olive oil, honey, salt and pepper. Pour over salad, then toss until coated.
  4. Top the tortillas with a layer of black beans, then salad. Serve with extra cheese or lime wedges as desired.

*Recipe originally from February San Jose Mercury Article.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

21 comments on “Black Bean Tostadas with Avocado Salad”

  1. These look perfect. I like some crunch to my food too, especially my veggies. I'm posting a southwest-inspired salad tomorrow on my blog and the crunch in mine is thinly chopped green beans (uncooked). We had it in a dish this past weekend and I loved the crunchy addition and the fact that it wasn't celery or raw onion! I'm thinking that might work on these tacos too...

    Luci’s Morsels – fashion. food. frivolity.

  2. If only my avocado allergy wasn't so raging lately!! But I feel you on the texture....I have tried and tried to like mushrooms, but no go!

  3. But mushrooms are A.MAZ.ING! I get you on the texture thing though, love a bit of crunch-just bought some authentic tortillas from a new Mexican place near me so will be giving this a go. Thanks!

  4. I don't eat sandwiches often but when I do I almost always add chips. Nice to know other people do to. Beautiful pics! Also love the way your blog is set up. Looks very nice.

  5. Ooh, yes please! I love how a tostada can pretty much take any delicious thing you want to throw at it. Black bean and avocado sounds perfect!

  6. Made these without the red salsa, put some smoked paprika in my beans. Very yummy, will make again!

  7. Oh my, wow, these were so easy and delicious! I am a very lazy/inexperienced cook but had no problem whipping these up in under half an hour.
    If anything, I 'd say add more beans than the 1 cup recommended. I had a little too much salad, not quite enough beans. But again, so simple and tasty. Will definitely become a regular meal for me!

  8. Another vegetarian that doesn't like tofu or mushrooms!!! Finally! Just discovered your blog today, but I'm excited to try out some of your recipes!

  9. This black bean tostada is delicious! So that is two for two. I love your kale and turmeric rice bowl. This recipe is so very easy and the result is different than anything I've had. The salad, which I loaded with cilantro and lime, is really good with the spicy beans. Thank you for another go-to dinner!!

  10. Love this recipe! Quick, simple, and fresh! It has made it into our regular rotation. Thank you!

  11. Super yummy! I added some corn and jalapenos pepper to the bean mix and extra avocado instead of cheese. I also subbed maple syrup for the honey. So good! Thank you!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

Do away with ads, get access to the back issues of casual, be the first to know about upcoming events, and more.
become a member

beans. beans. beans.

Have a nerdy food question, need a recipe recommendation, or just want to share something exciting you've made?
magnifiercross linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram