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02.19.14 Avocado

Black Bean Tostadas with Avocado Salad

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!

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Black Bean Tostadas with Avocado Salad

★★★★★ 5 from 2 reviews
  • Author: Erin Alderson
  • Yield: 2-3 1x
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Ingredients

  • 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

Instructions

  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.

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*Recipe originally from February San Jose Mercury Article.

Categories: Avocado

Previous Post: « Sesame Roasted Turnips & Barley
Next Post: Three Citrus French Toast »

Reader Interactions

Comments

  1. Tereza says

    February 19, 2014 at 09:12 am

    Looks tasty!

    http://lifeandcity.tumblr.com

    Reply
  2. Jennifer says

    February 19, 2014 at 09:20 am

    Looks great! I love these easy kind of dishes!

    xo Jennifer

    http://seekingstyleblog.wordpress.com

    Reply
  3. dishing up the dirt says

    February 19, 2014 at 12:57 pm

    haha! I used to do the whole potato chips in a sandwich thing too! Loved it! This recipe sounds absolutely delicious Erin. Thanks for sharing.

    Reply
  4. Crista says

    February 19, 2014 at 14:37 pm

    yum!

    Reply
  5. alexa says

    February 19, 2014 at 14:58 pm

    Oh these look really good. Definitely bookmarking.

    Reply
  6. Angela @ happy fit mama says

    February 19, 2014 at 17:39 pm

    The simplicity of it all makes me love it!

    Reply
  7. Luci {Luci's Morsels} says

    February 19, 2014 at 19:32 pm

    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.

    Reply
  8. Joanne says

    February 19, 2014 at 20:18 pm

    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!

    Reply
  9. Stefanie @ Sarcastic Cooking says

    February 19, 2014 at 20:58 pm

    Oh man. I am so all about crunch some days! Sometimes I snack on chips just because I need something crunchy!

    Reply
  10. Meredith Live Local Greens says

    February 20, 2014 at 10:46 am

    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!

    Reply
  11. cheri says

    February 20, 2014 at 14:29 pm

    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.

    Reply
  12. Eileen says

    February 20, 2014 at 17:33 pm

    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!

    Reply
  13. Tess @ Tips on Healthy Living says

    February 21, 2014 at 14:18 pm

    I love this recipe! I make tostadas at least once a week, because they’re so easy and quick. I will have to try them now with some avocado. Thanks for sharing!

    Reply
  14. Mary says

    February 28, 2014 at 10:33 am

    A replacement for cojita cheese?? Thx!

    Reply
    • erin says

      March 03, 2014 at 08:12 am

      Hi Mary! You could do feta, goat cheese, or just leave it out!

      Reply
  15. Ashley says

    March 02, 2014 at 18:35 pm

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

    Reply
  16. Tricia says

    May 02, 2014 at 21:56 pm

    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!

    Reply
  17. Alexis says

    January 22, 2015 at 19:25 pm

    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!

    Reply
  18. Marsha says

    April 02, 2016 at 04:24 am

    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!!

    ★★★★★

    Reply
  19. Ali says

    March 26, 2017 at 12:32 pm

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

    Reply
  20. Jess says

    August 11, 2018 at 18:53 pm

    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!

    ★★★★★

    Reply

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