Tostadas with Black Bean Spread and Avocado Recipe
Tostadas are crispy, flat tortillas with various toppings, eaten like small open-faced sandwiches. In Mexico they’re often served as a snack at get-togethers with friends – everyone gets a crunchy base and builds their own favorite combination. This version with creamy beans and avocado is filling yet meat-free, a bit like a Mexican answer to hummus on toast.
This recipe turns simple pantry staples into a vibrant, Mexican-inspired snack or light meal. The contrast between the crispy tortilla, creamy beans and buttery avocado makes it satisfying without any meat, and everyone can customize their own toppings at the table.
Chef's tips
Don’t overbake the tortillas – they should be crisp but not too dark, or they’ll taste bitter. If the bean mixture seems too thick, loosen it with a splash of water or a bit more lime juice. Taste and adjust the seasoning generously; beans love salt, citrus and spices.
How to serve
Serve the tostadas on a large platter so everyone can help themselves. Offer extra lime wedges, chopped coriander, chili, and crumbled cheese on the side. They go well with fresh salsas, guacamole, or a simple cabbage slaw for extra crunch.
Ingredients
- corn tortillas small or medium - 8 pieces
- canned black beans drained and rinsed - 400 g
- red onion finely chopped - 0.5 pieces
- garlic chopped - 2 cloves
- vegetable oil for frying and brushing the tortillas - 3 tablespoons
- ground cumin for aroma - 0.5 teaspoons
- avocado ripe, sliced - 2 pieces
- cherry tomatoes halved - 150 g
- lime juice to season the beans and avocado - 1 piece
- fresh coriander chopped - 10 g
- salt to taste
- black pepper to taste
- white cheese such as feta or salad cheese crumbled, optional - 60 g
Preparation
- Preheat the oven to 190°C. Lightly brush the tortillas with oil on both sides, place them on a baking tray and bake for 8–10 minutes, until they become firm and slightly golden around the edges. Flip them halfway through the baking time.
- Heat 1 tablespoon of oil in a frying pan. Add the onion and cook over medium heat for 3–4 minutes, until softened. Add the garlic and cook for 1 more minute, stirring.
- Add the drained beans, cumin, a pinch of salt and about 50 ml of water to the pan. Cook for 5–7 minutes, until the beans are very soft and some of the water has evaporated.
- Remove the pan from the heat. Mash the beans with a potato masher or fork until you get a thick spread with a few visible pieces. Season with the juice of half a lime, salt and pepper.
- Peel the avocado, remove the pit and slice it thinly. Drizzle with the juice from the remaining half of the lime to prevent browning.
- Spread a layer of warm bean mixture on each crispy tortilla. Top with avocado slices and tomato halves, sprinkle with coriander and crumbled cheese. Serve immediately before the tortillas soften.
Storage
No storage information available for this dish.
I like to make the bean spread slightly ahead of time so the flavors meld, then reheat it just before serving. It’s also great on toast or in quesadillas the next day, so making a bit extra never goes to waste.
