Baked Bean Tostadas

Baked Bean Tostadas are a delightful twist on traditional Mexican cuisine, featuring crispy tostadas topped with a hearty blend of spiced baked beans, fresh vegetables, and melted cheese. This dish is both satisfying and nutritious, perfect for a quick weeknight meal or a casual gathering.

Ingredients

• Corn tostadas - 4 pieces
• Canned black beans - 400 grams, drained and rinsed
• Olive oil - 1 tablespoon
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Cherry tomatoes - 150 grams, halved
• Avocado - 1 medium, sliced
• Shredded cheese (cheddar or Mexican blend) - 100 grams
• Sour cream or Greek yogurt - for serving (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic, cumin, smoked paprika, salt, and black pepper to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Stir in the drained black beans and cook for about 5 minutes, allowing the flavors to meld together. Remove from heat and mix in the chopped cilantro.
5. Place the corn tostadas on a baking sheet. Spoon the black bean mixture evenly over each tostada.
6. Top each tostada with halved cherry tomatoes and shredded cheese.
7. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool slightly before adding avocado slices on top.
9. Serve with a dollop of sour cream or Greek yogurt if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle repair and growth.

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