This heart-healthy recipe is loaded with beneficial fat and fiber, plus it features the perfect mix of flavors and textures, thanks to the avocados, beans, citrus, tomatoes, scallions and crispy tortilla base (yum!). It’s a cinch to prepare, and the end result is a fresh and fancy-looking delight.
- PREP TIME
- TOTAL TIME
- • 4 medium Haas avocados, halved with pits removed
- • 1 can (15 ounces) black beans, drained and rinsed
- • ½ cup orange, yellow or red bell pepper, finely diced
- • 1 small tomato, seeds removed and diced
- • 1 tablespoon finely diced jalapeño (optional)
- • 2 scallions, thinly sliced
- • ¼ teaspoon cumin
- • ⅛ teaspoon smoked paprika
- • ½ teaspoon sea salt, or more to taste
- • Freshly ground black pepper
- • ⅓ cup fire-roasted tomato salsa
- • 1 to 2 tablespoons extra virgin olive oil
- • 1 to 2 tablespoons lime juice
- • ½ cup (about 2 oz) cotija or feta cheese crumbles (optional)
- • 8 corn tortillas
In a medium bowl, combine the black beans, bell pepper, tomato, jalapeño, scallions, cumin, smoked paprika, salt, pepper, salsa, olive oil, and lime juice.
Using a large serving spoon gently scoop each avocado half out of its skin. Place on a serving dish (or tostada, if using) and spoon about ⅓ cup of the bean mixture over each avocado half. Garnish with crumbled cotija or feta cheese. Serve immediately.
To bake the tortillas: Mist (or brush) the tortillas with olive oil, Place the tortillas on a baking sheet in a single layer, mist (or brush) with olive oil and add a sprinkling of salt and optional cumin and chili powder (fresh minced cilantro is nice, too). Bake in the oven set at 400°F for 5 minutes, flip and bake for another 3 to 5 minutes until they’re crispy and slightly browned. Place each on a plate, top with avocado halves and add black bean filling. Leftover tostadas will keep in a sealed container in the fridge for up to 2 days.
Nutrition provided for 1 avocado half stuffed with ½ cup filling over a baked tortilla.