Veggie Tostadas with Black Beans and Easy Guacamole

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

Yield:

Serves 6 (serving size: 1 tostada)

Recipe from

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

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

Preparation

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.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012