- 6 taco-sized corn tortillas
- 15.5 oz can black beans
- ½ cup water
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ small red onion
- 2 avocados
- 1 cup cherry tomatoes
- ¼ cup queso fresco
- 1 lime
- 2 tablespoon fresh cilantro chopped
Preheat your oven to 425℉. Place the tortillas in an even layer on a large baking sheet. lightly spray both sides with the neutral oil spray. Bake in the preheated oven for 8-10 minutes, filliping once half way through.
In a small pot add the beans, water, cumin, and salt. Cook on medium-low heat for about 15 minutes until most of the water is absorbed/evaporated. Smash with the back of a fork.
Assemble – On top of each tortilla, first layer the smashed beans, then avocado, then tomatoes, then red onion, then queso fresco, then cilantro. Squeeze some fresh lime over top. Serve immediately.
Serving: 2tostadas | Calories: 511kcal | Carbohydrates: 64g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 874mg | Potassium: 1360mg | Fiber: 24g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 36mg | Calcium: 185mg | Iron: 5mg
Course: Appetizer, Dinner
Cuisine: Mexican
Keyword: Tostada