I love trying new twists on Lunch With Black Beans. Recently, I whipped up a dish featuring crispy tostada shells layered with creamy black beans, ripe avocado chunks, tangy tomatoes, and a sprinkle of red onion with cilantro. A squeeze of lime and a dash of garlic add a lively, refreshing kick.

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I wanna share with you my new twist on a crunchy, baked tostada that I simply can’t get enough of. I’ve been experimenting in my kitchen lately, combining black beans, a ripe diced avocado, a chopped tomato, and a few other staples like red onion, fresh cilantro, a squeeze of lime, and even a garlic clove thrown in for extra kick.

Its simplicity is kinda what I love about it – perfect for when I need a filling meal that’s both healthy and affordable, whether you are looking for a quick vegetarian lunch or a satisfying dinner bowl. I mixed in half a cup of sour cream and a pinch of cumin (optional if you’re not into too much spice), salt, and pepper, letting all the flavors come together in every bite.

The way the creaminess of the beans contrasts with the crunchy tostada makes this a handheld food that’s ideal for a crowd. Enjoy and dig in!

Why I Like this Recipe

1. I really like how the tostada shells come out super crunchy which adds an awesome texture to every bite
2. I love the creamy black bean mixture mixed with the hints of garlic and lime that makes it so flavorful
3. I’m a big fan of the fresh avocado, tomato, and cilantro topping because it gives the dish a bright and refreshing taste
4. I appreciate how easy and quick it is to make which makes me want to whip it up whenever I’m in a hurry for a tasty meal

Ingredients

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Black beans – They are full of fiber and protein which helps keep you full and aids your digestion.
Super healthy and hearty.
Avocado – This creamy fruit not only adds smooth texture but also healthy fats and vitamins, making the dish rich and balanced.
Tomato – Brings a natural sweetness and a bit of tang that lightens up the flavors while offering refreshing vitamins.
Lime – Gives a zesty, tart kick that really wakes up the other ingredients and enhances the overall taste.
Cilantro – Adds a fresh, herbal burst that cuts through the richness and boosts the flavor profile big time.

Ingredient Quantities

4 tostada shells

1 can (15 oz) black beans, drained and rinsed

1 ripe avocado, diced

1 medium tomato, chopped

1/4 cup red onion, finely diced

2 tbsp fresh cilantro, chopped

Juice of 1 lime

1 garlic clove, minced

1/2 cup sour cream

1/2 tsp ground cumin (optional)

Salt and pepper, to taste

How to Make this

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1. Preheat your oven to 375°F and put the tostada shells on a baking sheet. Bake them for about 5 to 7 minutes until they turn crispy and golden. Remove them from the oven and let them cool for a minute.

2. In a small bowl, mix the sour cream with the minced garlic, lime juice, ground cumin, salt, and pepper. Stir it well until it becomes smooth.

3. Empty the drained black beans into another bowl. Pour half of the sour cream mixture over the beans and gently stir to coat them evenly.

4. In a separate bowl, combine the diced avocado, chopped tomato, finely diced red onion, and fresh cilantro. Drizzle a little extra lime juice over the mix, and then season with some salt and pepper.

5. To assemble each tostada, spread a generous layer of the creamy black bean mixture on top of the baked shell.

6. Next, spoon the avocado and tomato topping evenly over the beans.

7. Drizzle any remaining sour cream sauce over the top for extra kick.

8. Serve your creamy black bean avocado tostadas right away and enjoy the crunch and freshness in every bite.

Equipment Needed

1. Preheated Oven and Baking Sheet – You need an oven that gets to 375°F and a baking sheet to crisp up the tostada shells.
2. Small Mixing Bowl – Used for stirring together sour cream, minced garlic, lime juice, cumin, salt and pepper.
3. Medium Bowl – For tossing the drained black beans with half the sour cream mix.
4. Additional Bowl – To combine diced avocado, chopped tomato, red onion and cilantro with a little extra lime juice.
5. Knife and Cutting Board – Essential for mincing garlic and chopping the avocado, tomato, and onion.
6. Measuring Cups and Spoons – For accurately scooping out sour cream, lime juice, cumin, salt and pepper.
7. Mixing Spoon or Spatula – For mixing the ingredients together and spreading the bean mixture on the tostada shells.
8. Serving Plate – To serve your crunchy and fresh tostadas once assembled.

FAQ

Can I prep this dish ahead of time?

Yeah, you can chop the tomatoes, red onion, and cilantro and even mix the beans awhile ahead but, it's better to dice the avocado and add it just before serving coz it might brown.

Can I substitute sour cream with something else?

Sure thing, a good swap would be greek yogurt if you're lookin for a healthier alternative or if you just ran out of sour cream.

Do I need to warm up the tostada shells?

It really helps to toast 'em in the oven for a few minutes so they stay crispy, just be careful not to burn them!

Can I add extra spices to this recipe?

Definitely, if you like a little extra kick try adding a pinch of chili powder or extra cumin to boost the flavor.

How long can I store the leftovers?

If you keep the bean mix in an airtight container in the fridge, it should last around 2 days but remember that the tostadas will lose their crunch.

Creamy Black Bean Avocado Tostadas Recipe Substitutions and Variations

Tostada shells – If you can’t find these, try baking corn tortillas until crispy or even using store-bought tortilla chips for a similar crunch.
Black beans – You can substitute them with pinto beans or kidney beans if you’re in a pinch.
Avocado – If you don’t have avocado, some mashed banana might work in a pinch, although it’ll give a slightly different flavor profile.
Sour cream – Greek yogurt works great as a substitute, giving you that creamy texture with a tangy kick.
Lime juice – If you’re out of limes, a squeeze of lemon juice will do the trick.

Pro Tips

1. Be sure not to overbake the tostada shells – they can go from perfect crunch to burnt really quick, so keep a close eye on them while they crisp up in the oven.
2. Let the black beans sit with half the sour cream mixture for a few minutes before assembly so all those flavors get a chance to blend together and really pop.
3. Taste as you go and adjust the salt, lime, and even a pinch of extra cumin or cayenne if you want a little kick, cause sometimes the beans can be a bit bland on their own.

Creamy Black Bean Avocado Tostadas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Preheated Oven and Baking Sheet – You need an oven that gets to 375°F and a baking sheet to crisp up the tostada shells.
2. Small Mixing Bowl – Used for stirring together sour cream, minced garlic, lime juice, cumin, salt and pepper.
3. Medium Bowl – For tossing the drained black beans with half the sour cream mix.
4. Additional Bowl – To combine diced avocado, chopped tomato, red onion and cilantro with a little extra lime juice.
5. Knife and Cutting Board – Essential for mincing garlic and chopping the avocado, tomato, and onion.
6. Measuring Cups and Spoons – For accurately scooping out sour cream, lime juice, cumin, salt and pepper.
7. Mixing Spoon or Spatula – For mixing the ingredients together and spreading the bean mixture on the tostada shells.
8. Serving Plate – To serve your crunchy and fresh tostadas once assembled.

Ingredients

4 tostada shells
1 can (15 oz) black beans, drained and rinsed
1 ripe avocado, diced
1 medium tomato, chopped
1/4 cup red onion, finely diced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1 garlic clove, minced
1/2 cup sour cream
1/2 tsp ground cumin (optional)
Salt and pepper, to taste

Directions

Preheat your oven to 375°F and put the tostada shells on a baking sheet. Bake them for about 5 to 7 minutes until they turn crispy and golden. Remove them from the oven and let them cool for a minute.
In a small bowl, mix the sour cream with the minced garlic, lime juice, ground cumin, salt, and pepper. Stir it well until it becomes smooth.
Empty the drained black beans into another bowl. Pour half of the sour cream mixture over the beans and gently stir to coat them evenly.
In a separate bowl, combine the diced avocado, chopped tomato, finely diced red onion, and fresh cilantro. Drizzle a little extra lime juice over the mix, and then season with some salt and pepper.
To assemble each tostada, spread a generous layer of the creamy black bean mixture on top of the baked shell.
Next, spoon the avocado and tomato topping evenly over the beans.
Drizzle any remaining sour cream sauce over the top for extra kick.
Serve your creamy black bean avocado tostadas right away and enjoy the crunch and freshness in every bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.