Vegan Refried Black Bean Tostadas
These tostadas may be vegan, but even meat lovers will be asking for seconds!
Servings: 4 tostadas
Ingredients
For the tostadas:
- 1 bag of corn tostadas
- 1 tbsp canola oil
- 1/2 tbsp garlic minced (about 2 cloves)
- 2/3 cup onion finely chopped
- 1 15- oz can of no salt added black beans
- 1/2 tsp salt
- Pinch of pepper
- 1/4 tsp ground cumin
- 1 tbsp chopped cilantro stems
For the guacamole topping:
- 1 ripe avocado halved and pit removed
- 1 small tomato seeds removed, diced (about 1/4 cup)
- 1/2 jalapeno seeds removed, diced (about 3/4 tbsp)
- 1/2 small shallot diced (about 1/2 tbsp)
- 1/2 tbsp cilantro leaves finely chopped
- Squeeze of lime
- Salt and pepper to taste
Instructions
For the tostadas:
- In a large pan over medium heat, heat the canola oil, garlic and onion. Sauté until fragrant and the onion is softened - about 3-5 minutes.
- Add the can of beans (liquid included), salt, pepper, and cumin.
- Cook, stirring frequently, until the mixture thickens and about half of the liquid is reduced - about 5-7 minutes.
- Transfer to a blender. Add the cilantro stems.
- Blend the black beans until smooth.
For the guacamole topping:
- While the beans are pureeing, assemble the guacamole.
- While still in the peel, use a dull knife to cut the avocado into cubes without cutting through the peel. Use a spoon to scoop the cubed avocado out of the peel. Transfer to a small bowl.
- Add the tomato, jalapeño, shallot, cilantro, lime, salt and pepper.
- Use a fork to mash until combined, so the guacamole is thoroughly mixed but still chunky.
To assemble:
- Remove the tostadas from the bag. A lot of times, some of them are broken so try to pick out the ones that are a full circle.
- Add a generous topping of the refried black bean puree and push to the edges of the tostada.
- Top with guacamole.
- Garnish with cilantro and lime wedge.
Notes
Extra black bean puree can be kept in an airtight container for 2-3 days in the refrigerator. I like to use leftovers as a dip!