Veggie Tostadas with Black Beans and Easy Guacamole

Veggie Tostadas with Black Beans and Easy Guacamole Recipe
Photo: Oxmoor House

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


Serves 6 (serving size: 1 tostada)

Total time: 22 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 17 Minutes
Total: 22 Minutes

Nutritional 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


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


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.

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

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note