Guacamole Tostadas Recipe

Name: Guacamole Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried pinto beans; 3/4 cup chopped onion; 1 large clove garlic, pressed; 1 1/2 teaspoons ground cumin; 2 1/2 tablespoons mild pure chili powder; 1 tablespoon white vinegar; 1/4 cup unsalted butter, softened; 3 ounces tomato paste; 1/4 teaspoon ground coriander seed; 8 drops hot pepper sauce; Freshly ground black pepper to taste; 2 ripe avocados; 2 tablespoons lemon juice; 1 cup sour cream; 2 chopped large tomatoes; 3/4 cup chopped scallions; 1 cup pitted chopped black olives; 2 cups coarsely grated sharp white Cheddar cheese; ⅔ cup coarsely chopped fresh coriander; Good quality tortilla chips

Servings: persons

1 cup dried pinto beans
3/4 cup chopped onion
1 large clove garlic, pressed
1 1/2 teaspoons ground cumin
2 1/2 tablespoons mild pure chili powder
1 tablespoon white vinegar
1/4 cup unsalted butter, softened
3 ounces tomato paste
1/4 teaspoon ground coriander seed
8 drops hot pepper sauce
Freshly ground black pepper to taste
2 ripe avocados
2 tablespoons lemon juice
1 cup sour cream
2 chopped large tomatoes
3/4 cup chopped scallions
1 cup pitted chopped black olives
2 cups coarsely grated sharp white Cheddar cheese
⅔ cup coarsely chopped fresh coriander
Good quality tortilla chips

1
To prepare beans either cover with water and soak overnight or cover with water and bring to a boil; boil 2 minutes and allow to sit in water for 1 hour.
2
After soaking beans, drain off soaking water.
3
Cover beans with fresh water and cover pot.
4
Bring to boil.
5
Add 1/2 cup chopped onion, garlic, 1/2 teaspoon cumin.
6
Cover and simmer until beans are tender, about 1 hour.
7
Drain.
8
Place beans in food processor with 3/4 teaspoon cumin, 1 1/2 tablespoons chili powder, vinegar, butter, tomato paste, coriander and hot pepper sauce.
9
Process until mixture is smooth.
10
Adjust seasoning and add salt and pepper to taste.
11
Peel avocados and mash coarsely with lemon juice, salt and pepper to taste.
12
Mix sour cream with 1 tablespoon chili powder, 1/4 teaspoon cumin.
13
Chop tomatoes.
14
To serve, place a layer of the bean mixture in a shallow serving dish.
15
Top with mashed avocados, then with sour cream mixture.
16
Sprinkle tomatoes evenly over sour cream; sprinkle on scallions, olives and cheese and top with fresh coriander.
17
Serve with tortilla chips.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup dried pinto beans, 3/4 cup chopped onion, 1 large clove garlic, pressed, 1 1/2 teaspoons ground cumin, and more.

Yes, Guacamole Tostadas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Guacamole Tostadas

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