5 ingredient tostadas that are filled with veggies are totally worth making.
Corn tortillas straight from the bag do not taste good. They are kinda rubbery. Now if you toast them in the oven, it tastes like a taco shell. Obviously, because if it didn’t how would taco shells taste good?
No one knows.
I got these huge avocados the other day, so I needed to make guacamole. The problem is, we really didn’t have any tortilla chips. Just the ones in the bottom of the bag that are super small and stale. But I did have corn tortillas so I decided to make tostadas. I actually made them twice, one with black beans (I didn’t take a picture of those) and one with White Great Northern beans like shown above. To add, we don’t have a blender so I had to mash the beans by hand with a potato masher.
It was fairly easy actually.
I used broccoli sprouts but you can use whatever sprouts you like, beet sprouts, alfalfa sprouts, etc….
Black Bean Tostadas
8 corn tortillas
1 can black beans or white beans
1 really large avocado or two smaller ones
2 tomatoes, thinly sliced
3/4-1 cup sprouts (I used broccoli sprouts)
salt, to taste
- Preheat oven to 350 degrees F.
- Place corn tortillas on a baking sheet or pizza pan. Toast in the oven until crispy, about 5-8 minutes.
- Place beans in a bowl or blender and mash until smooth. I used a potato masher for this, and to help I microwaved the beans for twenty seconds. Add salt, to taste.
- Mash avocado in a medium bowl. Season with salt.
- Assemble your tostadas. Spread a layer of beans on your corn tortilla. Spread some guacamole on it. Top with tomatoes and sprouts.