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Veggie Tostadas with Black Beans and Easy Guacamole

Photo: Oxmoor House
Hands-on time 17 mins
Total time 22 mins
Yield

Serves 6 (serving size: 1 tostada)

Here's another recipe that everyone in the family can customize to their own tastes.

Ingredients

  • 2 ripe peeled avocados, coarsely mashed
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 large garlic clove, minced
  • 1/3 cup organic vegetable broth
  • 2 (15.5-ounce) cans black beans, rinsed and drained
  • 6 (6-inch) tostada shells, toasted
  • 3 ounces shredded Monterey Jack cheese (about 3/4 cup)
  • 1 1/2 cups shredded lettuce
  • 3/4 cup Fresh Salsa

Nutrition Information

  • calories 319
  • caloriesfromfat 0.0 %
  • fat 18.3 g
  • satfat 4.5 g
  • monofat 4.2 g
  • polyfat 0.7 g
  • protein 11.1 g
  • carbohydrate 30.1 g
  • fiber 6.6 g
  • cholesterol 13 mg
  • iron 2.2 mg
  • sodium 613 mg
  • calcium 165 mg

How to Make It

  1. Combine avocado, lime juice, and salt in a medium bowl. Cover surface of guacamole with plastic wrap.

  2. Heat a medium saucepan over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute. Stir in vegetable broth and beans. Reduce heat to medium-low; cover and cook 5 minutes or until thoroughly heated. Remove pan from heat; mash beans to desired consistency.

  3. Spread about 1/4 cup bean mixture on each tostada shell. Top each with 2 tablespoons cheese, about 1/3 cup guacamole, 1/4 cup lettuce, and 2 tablespoons Fresh Salsa. Serve immediately.

  4. Tip: You can make things even easier on yourself by purchasing store-bought salsa and guacamole if you can't find ripe avocados.

Cooking Light Real Family Food