Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
- 8 tostada shells
- 1/2 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Instructions
- Heat olive oil in a medium skillet over medium heat. Add onion and cook until softened, about 3-5 minutes.
- Stir in garlic, chili powder, cumin, salt, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Add the rinsed and drained black beans and water to the skillet. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly thickened.
- Mash the beans lightly with a fork or potato masher, leaving some whole for texture.
- Arrange tostada shells on a serving platter.
- Spoon a generous amount of the black bean mixture onto each tostada shell.
- Top with shredded cheese, salsa, sliced avocado, and fresh cilantro.
- Serve immediately.
Notes
- For extra flavor, add a squeeze of lime juice to the black beans before mashing.
- You can use store-bought tostada shells or make your own by frying corn tortillas until crispy.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- Leftover black bean mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tostadas
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg