10 Minute Black Bean Tostadas
Try this 10 Minute Black Bean Tostadas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- fresh cilantro
- diced avocado
- salsa
- diced tomatoes
- diced red onion
- 1/2 small red onion
- 4 (6-inch) corn tortillas
- 1 , 15-ounce can reduced-sodium black beans rinsed and drained
- 1/3 cup prepared salsa plus additional for serving
- sliced cabbage
- shredded cheese (i used queso fresco)
- sour cream or plain greek yogurt
- jalapeñ o slices
- freshly squeezed lime juice
- Carbohydrate 15.9189229166667 g
- Cholesterol 0 mg
- Fat 1.18985833369517 g
- Fiber 2.64745839203397 g
- Protein 2.15521458333333 g
- Saturated Fat 0.167048750049962 g
- Serving Size 1 1 tostada (254g)
- Sodium 263.518725000007 mg
- Sugar 13.2714645246327 g
- Trans Fat 0.136334791676465 g
- Calories 70 calories
Preheat the oven to 400 degrees F. In a medium saucepan, heat 1 tablespoon olive oil over medium high. Dice the onion, then add it and the salt and cook 2 minutes, until just beginning to soften. Add the black beans and 1/4 cup salsa and stir to coat with the oil and onions. Cook, stirring periodically, until heated through, about 4 minutes. Mash and set aside. Meanwhile, spread the tortillas in a single layer on a baking sheet, then place in the oven until crisp, about 6 minutes, flipping the tortillas once half way through. Prepare any desired toppings. To serve, spoon the black beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.
