Hi friends. I’m excited to share my first official recipe on here with you. I’ve been doing so much behind the scenes cooking lately and would really like to get better at sharing this side with you. Cooking and playing around in the kitchen is my happy place, but when I think about taking pictures and writing down all the the steps, I feel intimidated and imposter syndrome sneaks in. Eeks.
But in the spirit of this blog and this whole new venture, I am once again deciding to let go of perfectionism and just share! I actually had so much fun preparing this simple recipe for you and already see a million things I want to remember and improve for next time, but for now, I am leaning into the joy it brought me and I hope it does for you too.
Now without further ado, what are we making today? Black bean and guacamole tostadas! This is a childhood favorite of mine and I have great memories of my mom making it for us at home, either as a snack, dinner, or party appetizer. I love this recipe because it’s relatively simple and fast to make, and it’s easily customizable. I kept it simple today, but if you’re feeling fancy, you can add a lot of fun toppings.
Let me know if you make it. Hope you enjoy!
Why You’ll Love This
- Quick and easy under 20 minutes.
- Great to serve as an appetizer or snack.
- Great for plant based gatherings.
- It’s loaded with fiber, prebiotics, and healthy fat.
- Easily customizable. Add your favorite toppings such as diced tomatoes, pickled red onions, or sauerkraut to make it even more gut supportive.
Note: I made two versions of these tostadas, one with corn tortillas (as pictured above) and the other with almond flour tortillas (available at Trader Joe’s). I photographed the corn tortillas, but in my opinion, the almond flour ones came out so much better! They are thinner in texture so they crisped up nicely and were the perfect base for the toppings.
Black Beans and Guacamole Tostadas
Ingredients
Guacamole
- 2 ripe avocados
- 1/4 yellow onion
- 1 lime
- 1 tsp kosher salt
- pinch red pepper
Black Bean Spread
- 1 can black beans
- 2 tbsp extra virgin olive oil
- 1/4 yellow onion
- 1/2 lime
- salt to taste
Tostadas
- 1 Pack almond or corn tortillas
Toppings
- diced tomatoes (optional)
- pickled red onion (optional)
- parmesan cheese (optional)
- sauerkraut (optional)
- jalapeños (optional)
Instructions
Baked Tortillas
- Preheat oven to 350°F. Spread out almond or corn tortillas in a single layer on a baking sheet. Bake 20 minutes or until lightly brown.
- While the tortillas bake, prepare the guacamole and bean dip.
Guacamole
- Slice open two ripe avocados, remove the pit, and scoop into a bowl.
- Add in finely chopped yellow onion. (Use a food processor to make it quick and easy.)
- Use a pestle or a fork to mash the avocados and onions together.
- Add the fresh lime juice and salt to your taste.
- Add a pinch of red pepper flakes for some heat. (Optional)
Black Bean Spread
- Sauté oil and onion in a pan for a few minutes until the onion starts to soften. (Do not brown.)
- Drain and rinse the black beans. Add to the pan and sauté for another few minutes.
- Transfer onions and beans to a blender or food processor.
- Add fresh lime juice from half a lime and salt to your taste.
- Blend until smooth. If the spread is too thick, add a bit of water little by little to thin it out.
- Add more salt or lime to your liking.
Tostadas
- Once the tortillas are ready, take them out of the oven and arrange on a serving plate.
- Layer the black bean spread onto the tortillas, followed by the guacamole.
- Add your favorite toppings and enjoy!
top-notch recipe x
This looks so good! Definitely going to try it