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 Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 17 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 0.0%
  • Fat: 18.3g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.1g
  • Carbohydrate: 30.1g
  • Fiber: 6.6g
  • Cholesterol: 13mg
  • Iron: 2.2mg
  • Sodium: 613mg
  • Calcium: 165mg


  • 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. 1. Combine avocado, lime juice, and salt in a medium bowl. Cover surface of guacamole with plastic wrap.
  2. 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. 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.
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