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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PinIngredients
- 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
- Preheat oven to 425 degrees. Brush tortillas with olive oil. Place on a baking tray; bake until crisp, 8 to 10 minutes.
- 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.
- 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.
- 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.
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Tereza says
Looks tasty!
http://lifeandcity.tumblr.com
Jennifer says
Looks great! I love these easy kind of dishes!
xo Jennifer
http://seekingstyleblog.wordpress.com
dishing up the dirt says
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.
Crista says
yum!
alexa says
Oh these look really good. Definitely bookmarking.
Angela @ happy fit mama says
The simplicity of it all makes me love it!
Luci {Luci's Morsels} says
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.
Joanne says
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!
Stefanie @ Sarcastic Cooking says
Oh man. I am so all about crunch some days! Sometimes I snack on chips just because I need something crunchy!
Meredith Live Local Greens says
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!
cheri says
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.
Eileen says
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!
Tess @ Tips on Healthy Living says
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!
Mary says
A replacement for cojita cheese?? Thx!
erin says
Hi Mary! You could do feta, goat cheese, or just leave it out!
Ashley says
Made these without the red salsa, put some smoked paprika in my beans. Very yummy, will make again!
Tricia says
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!
Alexis says
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!
Marsha says
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!!
★★★★★
Ali says
Love this recipe! Quick, simple, and fresh! It has made it into our regular rotation. Thank you!
Jess says
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!
★★★★★