Baked Tostadas

Baked Tostadas are a delicious vegan twist on a traditional Mexican favorite, featuring crispy corn tortillas topped with a savory mixture of black beans, fresh vegetables, and a zesty avocado crema. This dish is not only satisfying but also packed with nutrients, making it a perfect meal for any time of the day.

Ingredients

• Corn tortillas - 4 small (about 20 cm diameter)
• Canned black beans - 240 grams, drained and rinsed
• Red bell pepper - 1 medium, diced
• Red onion - 1 small, diced
• Fresh cilantro - 2 tablespoons, chopped
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Avocado - 1 medium, ripe
• Lime - 1, juiced
• Garlic - 1 clove, minced
• Water - 2 tablespoons

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix the black beans, diced red bell pepper, diced red onion, chopped cilantro, ground cumin, chili powder, olive oil, and salt until well combined.
3. Place the corn tortillas on a baking sheet and bake in the preheated oven for about 5 minutes, or until they start to crisp up.
4. Remove the tortillas from the oven and evenly distribute the black bean mixture onto each tortilla.
5. Return the topped tortillas to the oven and bake for an additional 10-12 minutes, until the toppings are heated through and slightly crispy.
6. While the tostadas are baking, prepare the avocado crema by blending the avocado, lime juice, minced garlic, and water until smooth.
7. Once the tostadas are done, remove them from the oven and drizzle with the avocado crema before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

• High in fiber, which aids in digestion and helps maintain a healthy weight.
• Rich in plant-based protein from black beans, supporting muscle health.

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