Feel free to riff on this recipe by adding whatever you have on hand, including lettuce, halved cherry tomatoes, or chopped cucumber.
1 tablespoon olive oil
1 garlic clove, chopped
1 small onion, chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon ground dried chipotle chile
1/2 teaspoon ground cumin
2 cans (15 oz. each) black beans
8 tostada shells (6 in. diameter)
1 cup sliced radishes
1 avocado, sliced
1 cup crumbled queso fresco* or shredded jack cheese
Salsa and/or sour cream
How to Make It
In a frying pan, warm oil over medium heat. Add garlic, onion, and red pepper and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in ground chile and cumin and cook until fragrant, about 1 minute.
Drain beans, reserving their liquid, and add to pan along with about 1/2 cup liquid. Stir and mash until beans form a slightly chunky purée and are heated through, about 3 minutes.
To assemble tostadas, top each shell with 1/2 cup bean mixture, a few radishes, avocado slices, and cheese. Serve with lime wedges and salsa and/or sour cream.
*Find in Latino markets and well-stocked grocery stores.
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We enjoyed this recipe. The kids were reluctant to eat the radishes, but once they tried it, they liked it. The radish flavor blends in with the other ingredients and adds to the flavor quite nicely. I added the salsa on top, I felt like it needed that kick. I would recommend this recipe.
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