Pinto Bean Tostadas With Avocado Salsa
Tostadas are to Mexican cuisine what pizza is to Italian. They’re also fun to experiment with. You can use all sorts of different bean spreads and a variety of toppings, making them a great dish to serve at parties. Have a tostada bar where every guest can create their own.
Prep: 10 mins
Cook: 10 mins
Yield: 4-6 servings
Ingredients
Ingredients
- Corn tortillas
- Coleslaw mix
Bean spread
- 2 cups cooked pinto beans, rinsed and drained
- ¼ cup low-sodium vegetable broth
- 1 tsp dried oregano
- Salt and pepper to taste
Avocado salsa
- 7 tomatillos, husked
- 1 avocado, pitted and peeled
- 10 sprigs of fresh cilantro
- 3 green onions, white and green parts
- 1 jalapeño (optional)
- Salt and pepper to taste
Suggested Toppings
- Shredded lettuce
- Chopped kale
- Shredded cabbage
- Diced roasted bell peppers
Instructions
Instructions
- 1. Pour the beans with the vegetable broth into a pan or skillet over medium heat. Mash the beans with a potato masher.
- 2. Add oregano and season with salt and pepper. Let it simmer for 5 minutes.
- 3. To prepare the avocado salsa, process all the ingredients in a blender until smooth.
- 4. To prepare your tostadas, spread some of the mashed beans on top of each tortilla, top it with some (or a lot) of the coleslaw mix, the avocado salsa, and any other toppings you might choose to use.
Cooking Tips
Cooking Tips
- 1. You can use black beans or any other type of beans.
- 2. You can puree the beans in a blender.
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