Black bean tostadas are a quick and easy Mexican entree. They’re vegetarian and they come together quickly, making them perfect for lunch or dinner.
Welcome to another edition of Wednesday’s with, and today Mike LeMieux is over here sharing his delicious recipe for black bean tostadas!
I’m very happy to be guest posting on Cooking With Books today! My name is Mike and I write Mr. Shine’s Food Blog. I sometimes forget that Mexican food isn’t a huge part of every other state’s diet. But here in Arizona, it definitely is. I’m a die hard fan of it. My wife Ashley… not as much. But, I convinced her to let me make her tostadas, by substituting refried beans with black beans. Black beans are better for you than refried. And to Ashley, they taste WAY better too.
Here’s the black bean tostadas recipe. Enjoy!
Black Bean Tostadas
Print Recipe
Ingredients
- 1 can black beans
- tostada shells
- 1 avocado
- a few tomatoes
- fresh cilantro
- mild cheddar cheese
- shredded lettuce
Instructions
- Simmer the black beans on the stove, and then slather them on top of the shell.
- Carefully layer the rest of the ingredients and serve! Serve topped with your favorite salsa.
And there you have it! A fresh and healthy dish ready to go in 10 minutes.
Buen Provecho y que la disfruten!
Mike’s Top Picks for Mexican food in Arizona
In Chandler – Tortas Ahogadas
In Downtown Mesa – Rosa’s
These look utterly amazing.
If I go a week without eating Mexican food, something is seriously wrong! These tostadas look delicious, and I love how they make such a easy last minute dish. Thanks for sharing Mike with us 🙂
this looks so good and wonderful photography
Thanks rebecca!
This looks amazing! I am all about Mexican! I see a fried egg on top and this in my mouth today! #Yum!
Looks delish. Give me avocados any way and I’ll be a happy camper.