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Vegetarian, Americas

Bean and avocado tostadas

Bean and avocado tostadas are crispy corn tortillas topped with mashed beans, avocado, fresh salsa and feta. This vegetarian recipe serves 4, takes 30 minutes, is rated very easy, and costs €2.10 per person. The key is drying the tortillas well in the oven so they stay crunchy under the toppings.

A dinner you can crunch into, crispy tostadas piled with beans, avocado and a fresh salsa you make yourself.

Bean and avocado tostadas
Total time
30 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Tostadas are corn tortillas baked until they snap when you bite in, a bit like a very thin pizza base but made of corn. On top, mashed beans bring creaminess, avocado adds softness, and the fresh tomato salsa wakes everything up with its lime tang. Crumbled feta and a spoon of cream soften the whole thing at the end.

This is a great weeknight dinner for spring or summer, when tomatoes and avocados are at their best. Kids love building their own tostada, a bit like assembling a taco at the table. It also works well for casual guests, since everyone serves themselves and tops it their own way.

The ingredients

4 people

Bakery

  • Corn tortillas 10

Pantry

  • Canned red or black beansoften in the pantry 400 g
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 1 cloves
  • Iceberg lettuce 0.5
  • Avocado 2
  • Tomatoes 3
  • Red onion 1
  • Cilantro 1 bunch
  • Lime 1

Dairy

  • Feta or salted fresh cheese 100 g
  • Sour cream 10 cl

Allergens Lactose

The step by step recipe

  1. Brush the tortillas with a little oil and bake them at 200°C, flipping halfway through. 10 min

    Lay them directly on the oven rack, the air circulates and they crisp up on both sides.

  2. Make the salsa by dicing the tomatoes, red onion and cilantro, with lime juice, salt and pepper.

    Let it rest for ten minutes, the flavors blend together.

  3. Sauté the chopped onion and garlic in oil, add the drained beans and cumin, then mash with a fork. 8 min

    Add a spoonful of water from time to time to keep the purée soft.

  4. Mash the avocado with a fork and a splash of lime juice, thinly slice the lettuce.

    A pinch of salt in the avocado brings out its sweetness.

  5. Build each tostada in layers, beans, lettuce, avocado, salsa, then crumbled feta and cream.

    Assemble the tostadas at the table, everyone builds their own and nothing gets soggy.

Our tips to get it right

  • Drain the beans well before mashing them, otherwise the purée turns watery and soaks through the tortilla.
  • Make the salsa first, the resting time makes a real difference to the flavor.
  • Assemble the tostadas at the very last moment, right before serving, to keep the crunch all the way through.

The variations

  • Swap the feta for fresh goat cheese for a milder version.
  • Top each tostada with a soft boiled egg for a heartier dinner.
  • For kids, serve the mashed beans without cumin and keep the salsa on the side for those who don't like spice.

What to serve it with

  • A cold Mexican style beer
  • Sparkling lime water
  • Extra corn chips on the side

Storage

The mashed beans and the salsa keep separately for 2 days in the fridge in a sealed container. The toasted tortillas keep for 2 days at room temperature in an airtight bag. Never assemble the tostadas ahead of time, they soften quickly.

Questions about this dish

Can you make the tostadas ahead of time?

You can make the bean purée and the salsa the day before, and toast the tortillas a few hours ahead. Assemble the tostadas only right before serving so they stay crispy.

Can you use flour tortillas instead of corn?

Corn tortillas give tostadas their real crunch, but flour tortillas work too if that's what you have. They'll be a bit less crisp once toasted.

Black beans or red beans, which should you pick?

Both work well in this recipe, it's mostly a matter of taste. Black beans taste milder, while red beans are a bit more robust.

Can you freeze the bean purée?

Yes, the spiced bean purée freezes well in an airtight container for a month. Thaw it in the fridge and warm it gently in a pan before assembling the tostadas.

How long does it take to make bean and avocado tostadas?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in bean and avocado tostadas?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does bean and avocado tostadas cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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