Ingredients
Scale
- 6 corn tortillas
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1 ripe avocado, sliced
- 1 cup fresh salsa
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Arrange corn tortillas on a baking sheet and lightly brush with oil. Bake until golden and crispy (about 8–10 minutes).
- In a bowl, mash the black beans with a fork until slightly chunky. Spread evenly over each baked tortilla.
- Top with shredded Monterey Jack cheese. Return to the oven and bake until the cheese is melted (about 5–7 minutes).
- Remove from the oven and layer with sliced avocado, fresh salsa, and chopped cilantro. Squeeze lime juice over each tostada.
- Serve warm with additional lime wedges.
Notes
- Feel free to substitute black beans with pinto or refried beans.
- Add jalapeños for a spicy kick.
- Customize toppings like sour cream or additional veggies for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas (180g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 35mg