Whether you are making dinner for yourself or a crowd, these delicious, quick, and easy Avocado Tostadas are sure to impress! Perfect simple weeknight meal!
You simply cannot go wrong with Mexican food. Whether you are making dinner for yourself or a crowd, these Vegetarian Tostadas are sure to impress! Tostada means “toasted” in Spanish and is typically used as the base ingredient of a dish. The corn tortillas used in this recipe are lightly toasted in the oven and become the base for all the healthy toppings.
These Vegetarian Tostadas are topped with refried beans and typical Mexican ingredients like pico de gallo, queso fresco, and avocado. Did I mention this recipe is perfect for a quick weeknight meal? You can pick up every ingredient at your local grocery store and assemble this meal within minutes of walking through your door.
This recipe is healthy, filling, and can easily be customized for even the pickiest of eaters. The next time you are in a pinch and need a fast and satisfying dinner give this delicious recipe a try!
Quick & Easy Avocado Tostadas
Here is what you need:
Corn tortillas (10 count) 15 oz can re-fried beans 1/2 tsp chili powder 1/2 tsp ground cumin 1 lime or 1/2 tsp lime juice 2 avocados 10 oz pico de gallo 4 oz sliced black olives 4 oz queso fresco or cotija cheese, crumbled non-stick cooking spray
Step 1: Preheat oven to 400F. Place tortillas on baking sheet and spray each side with non-stick cooking spray. Bake tortillas 4 minutes on each side or until edges are slightly curled. Remove from oven and set aside.
Step 2: To a small bowl, add re-fried beans, chili powder, cumin powder, and lime juice. Mix all ingredients together and microwave for 1 1/2 minutes or until beans are warm.
Step 3: Cut avocado in half, remove pit, slice into thin strips, and scoop the green flesh out of the shell with a spoon.
Step 4: Assemble tostadas by topping each toasted tortilla with 1/4 cup re-fried bean mixture, 4 avocado slices, 1/4 cup pico de gallo, 2 Tbsp crumbled queso fresco, and 1 Tbsp black olives. Serve as is or squeeze a little lime juice over the top of each tostada before serving.
Recipe Notes: You can find the pico de gallo in the deli section of your grocery store and the Mexican cheeses in the refrigerated cheese section.
Quick & Easy Avocado Tostadas
Ingredients
- Corn tortillas 10 count
- 15 oz can refried beans
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 lime or 1/2 tsp lime juice
- 2 avocados
- 10 oz pico de gallo
- 4 oz sliced black olives
- 4 oz queso fresco or cotija cheese crumbled
- non-stick cooking spray
Instructions
Preheat oven to 400F. Place tortillas on baking sheet and spray each side with non-stick cooking spray. Bake tortillas 4 minutes on each side or until edges are slightly curled. Remove from oven and set aside.
In a small bowl, add refried beans, chili powder, cumin powder, and lime juice. Mix all ingredients together and microwave for 1 1/2 minutes or until beans are warm.
- Cut avocado in half, remove pit, slice into thin strips, and scoop the green flesh out of the shell with a spoon.
Assemble tostadas by topping each toasted tortilla with 1/4 cup refried bean mixture, 4 avocado slices, 1/4 cup pico de gallo, 2 Tbsp crumbled queso fresco, and 1 Tbsp black olives.
Serve as is or squeeze a little lime juice over the top of each tostada before serving.
Recipe Notes
You can find the pico de gallo in the deli section of your grocery store and the Mexican cheeses in the refrigerated cheese section.
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How many calories does one tostada have?
I saw a comment about lard being in refried beans. I dont know about the canned version, but yes traditionally we do refry beans with manteca, but bacon grease is delicious and would make it paleo but not vegan. Who says you cant refry them with coconut oil? I prefer to use my avocados like a quacamole (without the sour cream) with garlic salt and lime. Simple salsa home made for a topping. But in a rush, store bought beans and salsa work. For the peeps who dont like cilantro, thinly sliced iceberg lettuce and diced tomato are fine for a topping.