Black Beans and Guacamole Tostadas
Make these easy and tasty tostadas as a light meal or party appetizer. Great for a plant based gathering, potluck, or even as a fresh homemade after school snack!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Course Appetizer, Party, Side Dish, Snack
Guacamole 2 ripe avocados 1/4 yellow onion 1 lime 1 tsp kosher salt pinch red pepper Black Bean Spread 1 can black beans 2 tbsp extra virgin olive oil 1/4 yellow onion 1/2 lime salt to taste Tostadas 1 Pack almond or corn tortillas Toppings diced tomatoes (optional) pickled red onion (optional) parmesan cheese (optional) sauerkraut (optional) jalapeños (optional) Baked Tortillas Preheat oven to 350°F. Spread out almond or corn tortillas in a single layer on a baking sheet. Bake 20 minutes or until lightly brown.
While the tortillas bake, prepare the guacamole and bean dip.
Guacamole Slice open two ripe avocados, remove the pit, and scoop into a bowl.
Add in finely chopped yellow onion. (Use a food processor to make it quick and easy.)
Use a pestle or a fork to mash the avocados and onions together.
Add the fresh lime juice and salt to your taste.
Add a pinch of red pepper flakes for some heat. (Optional)
Black Bean Spread Sauté oil and onion in a pan for a few minutes until the onion starts to soften. (Do not brown.)
Drain and rinse the black beans. Add to the pan and sauté for another few minutes.
Transfer onions and beans to a blender or food processor.
Add fresh lime juice from half a lime and salt to your taste.
Blend until smooth. If the spread is too thick, add a bit of water little by little to thin it out.
Add more salt or lime to your liking.
Tostadas Once the tortillas are ready, take them out of the oven and arrange on a serving plate.
Layer the black bean spread onto the tortillas, followed by the guacamole.
Add your favorite toppings and enjoy!