Quick & Easy Avocado Tostadas
These Vegetarian Tostadas are made with simple Mexican ingredients and are perfect for a quick weeknight meal.
Course Appetizer
Cuisine Mexican
Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes
Servings 5 people
Ingredients
- Corn tortillas 10 count
- 15 oz can refried beans
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 lime or 1/2 tsp lime juice
- 2 avocados
- 10 oz pico de gallo
- 4 oz sliced black olives
- 4 oz queso fresco or cotija cheese crumbled
- non-stick cooking spray
Instructions
-
Preheat oven to 400F. Place tortillas on baking sheet and spray each side with non-stick cooking spray. Bake tortillas 4 minutes on each side or until edges are slightly curled. Remove from oven and set aside. - In a small bowl, add refried beans, chili powder, cumin powder, and lime juice. Mix all ingredients together and microwave for 1 1/2 minutes or until beans are warm.
- Cut avocado in half, remove pit, slice into thin strips, and scoop the green flesh out of the shell with a spoon.
- Assemble tostadas by topping each toasted tortilla with 1/4 cup refried bean mixture, 4 avocado slices, 1/4 cup pico de gallo, 2 Tbsp crumbled queso fresco, and 1 Tbsp black olives.
- Serve as is or squeeze a little lime juice over the top of each tostada before serving.
Recipe Notes
You can find the pico de gallo in the deli section of your grocery store and the Mexican cheeses in the refrigerated cheese section.
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