Spicy Black Bean and Guacamole Tostadas

Name: Spicy Black Bean and Guacamole Tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 6-8 corn tortillas; 1/2 cup cheese; cilantro (for garnish); oil; hot sauce; 1 can black beans; 1/2 onion; 2 garlic cloves; 2 chipotles in adobo; 1 tablespoon adobo sauce; 1/2 teaspoon cumin; 1/2 teaspoon salt; freshly cracked black pepper; plash of water; 1 avocado; 1 lime; 2-3 tablespoons finely chopped onion; 1/4 teaspoon salt (plus more to taste)

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
658 kcal
Course
Main Course
Cuisine
Mexican, Vegetarian

Spicy Black Bean and Guacamole Tostadas

Ximena Brandt

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Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole.

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Ingredients

Servings

6-8 corn tortillas
1/2 cup cheese
cilantro (for garnish)
oil
hot sauce

For the Black Bean Puree:

1 can black beans
1/2 onion
2 garlic cloves
2 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked black pepper
plash of water

For the Guacamole:

1 avocado
1 lime
2-3 tablespoons finely chopped onion
1/4 teaspoon salt (plus more to taste)

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Instructions

For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you.
Add a thin sheen of oil to a skillet over medium heat. Add a layer of beans and cheese to each tortilla and cook them in the skillet for 1-2 minutes or until they have brown spots on the underside.
Top with guacamole, cilantro, hot sauce, and any other toppings you want. Serve immediately.

Notes

I like to use as little oil as possible so sometimes it can be easiest to add a small drop of oil to the skillet and then rub the tortilla in the oil before adding the beans and cheese.
Alternatively, you could bake your own tostada shells.