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Black Bean Tostadas with Avocado Salad

  • 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
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  • 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.