Veggie Tostadas with Black Beans and Easy Guacamole

2 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Hands-on Time
17 Mins
Total Time
22 Mins
Yield
Serves 6 (serving size: 1 tostada)
By Amanda Haas
September 2012
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 319
  • Caloriesfromfat 0.0%
  • Fat 18.3g
  • Satfat 4.5g
  • Monofat 4.2g
  • Polyfat 0.7g
  • Protein 11.1g
  • Carbohydrate 30.1g
  • Fiber 6.6g
  • Cholesterol 13mg
  • Iron 2.2mg
  • Sodium 613mg
  • Calcium 165mg

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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

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Ratings & Reviews

Quick and tasty

steponme
May 23, 2015
Made as written. It was good, but felt the beans needed a little salt. Had left overs the next day wrapped in a whole wheat low carb tortilla, instead of a tostada shell; good this way also.

IoneTaylor's Review

IoneTaylor
March 29, 2013
This recipe is fast and delicious and healthy. I used homecooked black beans with a little bacon fat to make the refried beans. I make black bean tostadas a lot. I was looking for a variation, and this quick guacamole was just the thing.