This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don’t have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You’ll have to moisten them with water.
Ingredients
- ½ batch refried black beans or refried pinto beans (use same method for pintos as for black beans) (about 2 cups)
- 8 corn tortillas, halved and toasted in the microwave
- 1 medium or large avocado, mashed and seasoned with lime juice, salt, garlic if desired, cumin and chili (chopped fresh or powder)
- ⅓ cup crumbled queso fresco (about 1 1/2 ounces)
- 3 or 4 leaves romaine lettuce, cut in chiffonade
- ½ to 1 cup salsa, fresh or bottled
- Cilantro leaves for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
588 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 23 grams dietary fiber; 5 grams sugars; 27 grams protein; 7 milligrams cholesterol; 455 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.
- Advance preparation: Refried beans will keep for 3 to 5 days in the refrigerator and for several months in the freezer. Keep the bean cooking liquid in a jar in the refrigerator (or freeze) for moistening the beans.
15 minutes
Dining and Cooking