Crispy Vegetable Tostadas
Crunchy fried tortillas topped with seasoned black beans, sautéed peppers and onions, and a creamy avocado finish. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 8 count corn tortillas
- 3 tbsp olive oil
- 2 medium bell peppers (any color), sliced
- 1 medium yellow onion, sliced
- 1 15-oz can black beans, canned and drained
- 1 tsp cumin
- 2 medium avocado
- 1 whole lime (juiced), plus wedges
Instructions
- 1
Heat 2 tbsp oil in a 10-inch skillet over medium-high heat until shimmering, ~1 minute.
- 2
Add 4 tortillas to the hot oil, frying 60 seconds per side until golden and edges curl. Transfer to a paper towel.
- 3
Repeat with remaining 4 tortillas using the same oil. Set aside.
- 4
Add 1 tbsp oil to the same skillet over medium heat. Add peppers and onion, stirring occasionally until soft, ~5 minutes.
- 5
Stir in drained beans and cumin. Cook 2 minutes until heated through and fragrant.
- 6
Remove from heat. Halve the avocados, scoop into a bowl, mash with lime juice and a pinch of salt.
- 7
Spoon bean mixture onto each tostada. Top with avocado, season with salt and pepper. Serve with lime wedges.
Tools you’ll need
- 10-inch skillet
- tongs
- paper towels
- small bowl
- fork
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