Ingredients for Black Bean Tostada
- Corn Tortillas
- Black Beans
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1/4 teaspoon dried onion flakes
- 1/2 teaspoon salt
- Cheddar Cheese
- Iceberg Lettuce
- 1/2 cup diced tomatoes
- Jalapenos
- 1/2 avocado, sliced
- Sour cream, to taste (approximately 2 tablespoons per tostada)
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How to Make Black Bean Tostada
- Preheat oven to 400°F (200°C).
- Place 6 corn tortillas (6-inch diameter) on two baking sheets.
- Lightly spray tortillas with non-stick cooking spray.
- Bake for 5 minutes, or until lightly crispy.
- In a saucepan, combine 1 cup enchilada sauce, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon dried onion flakes. Simmer for 5 minutes.
- Add 1 (15-ounce) can of rinsed and drained black beans to the sauce. Gently mash about half of the beans with a fork to thicken the sauce.
- Remove sauce from heat and let cool slightly while you prepare your toppings.
- Spread the black bean mixture evenly onto each tortilla, leaving a 1/2-inch border.
- Top each tostada with 1/4 cup shredded cheddar cheese (or your preferred cheese).
- Bake for 8-10 minutes, or until cheese is melted and bubbly, and tortillas are crispy.
- Let cool slightly before adding your favorite toppings: shredded lettuce (1 cup), diced tomatoes (1/2 cup), sliced avocado (1/2 avocado), 2 tablespoons sour cream per tostada, and 2 slices of jalapeño per tostada.
- Cut each tostada into quarters and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
13g
Fat
26g
Carbs
9g
