Black Bean Tostada

Who says you can’t have a tostada without meat?! This veggie filled tostada recipe will please your palate and you won’t even begin to question where the beef is!
Makes 1 tostada. Double/triple the batch to suit you and your dinner companions!
Nutrition Breakdown:
325 calories
11.2g fat
33g carbs
15.6g protein
What you will need:
1 small whole wheat flour tortilla
1/2 cup black beans
3 tbsp. canned corn
2 tbsp. Go Veggie Cheddar Shreds
Salt & pepper, to taste
Pinch of (approximately 1/8 tsp. or less): cumin, dill weed, paprika, chili powder, garlic powder
2 tbsp. onion, chopped
4 cherry tomatoes, sliced
2 tbsp. 0% plain Greek yogurt
1/8 avocado, sliced
Juice of 1/4 lime, to taste
Preheat oven to 375 degrees F. In a small bowl, mash black beans with a fork until thoroughly mashed. (Can be left chunky if desired) Spread the mashed black beans over one whole wheat tortilla. Add seasonings, to taste. Top with onions, tomatoes, corn, and cheese. Place the tostada on a cookie sheet and into the oven to bake for approximately 4-7 minutes, or until the edges have crisped and the cheese has melted.
Remove from oven & top with Greek yogurt, avocado slices, and a dash of dill weed. Squeeze as little or as much of the line onto the top as you would like! Season with salt & pepper, to taste. Enjoy!
0 from 0 votes

Black Bean Tostada

  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *


    Whitney English, To Live and Diet in L.A.

    I love tostadas! This looks delish. And it looks like the cheese melted really well. Sometimes vegan cheeses melt a little weird. Can’t wait to try!