Tostadas with Homemade Refried Beans, Pico de Gallo and Avocado Recipe

Name: Tostadas with Homemade Refried Beans, Pico de Gallo and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Corn Tortillas; 1 teaspoon Olive Oil, Plus More For Brushing On Tortilla; 1/2 whole Red Pepper, Small Diced; 1/2 whole Green Pepper, Small Diced; 1 teaspoon Jalapeno, Small Diced, Or More Depending On How Much Heat You Like; 1/2 whole Onion, Small, Diced; 1 clove Garlic, Minced; 1 can 15 Oz Can, Black Beans, Rinse And Drained, Reserve Black Bean Juice; 1/4 teaspoons Salt; 3/4 teaspoons Ground Cumin; 1/2 teaspoons Paprika; ⅛ teaspoons Pepper; 2 whole Avocados, Peeled, Pitted And Sliced; 3 whole Tomatoes, Cored And Diced; 1/2 cups Onion, Small, Diced; 1 clove Garlic, Minced; 1/2 cups Cilantro Leaves, Chopped; 1/2 Lime, Juiced, Or More Depening On How Juicy Lime Is; 1/4 teaspoons Salt; ⅛ teaspoons Pepper; 1/4 teaspoons Paprika; 1/4 teaspoons Cumin

Servings: persons

8 whole Corn Tortillas
1 teaspoon Olive Oil, Plus More For Brushing On Tortilla
1/2 whole Red Pepper, Small Diced
1/2 whole Green Pepper, Small Diced
1 teaspoon Jalapeno, Small Diced, Or More Depending On How Much Heat You Like
1/2 whole Onion, Small, Diced
1 clove Garlic, Minced
1 can 15 Oz Can, Black Beans, Rinse And Drained, Reserve Black Bean Juice
1/4 teaspoons Salt
3/4 teaspoons Ground Cumin
1/2 teaspoons Paprika
⅛ teaspoons Pepper
2 whole Avocados, Peeled, Pitted And Sliced
3 whole Tomatoes, Cored And Diced
1/2 cups Onion, Small, Diced
1 clove Garlic, Minced
1/2 cups Cilantro Leaves, Chopped
1/2 Lime, Juiced, Or More Depening On How Juicy Lime Is
1/4 teaspoons Salt
⅛ teaspoons Pepper
1/4 teaspoons Paprika
1/4 teaspoons Cumin

1
1.
2
Preheat the oven to 350 F.
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2.
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Brush both sides of the corn tortillas with a small amount of olive oil and place onto a large sheet pan.
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Place in the oven and bake for about ten minutes, until they are crispy.
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Flip them at the halfway point.
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Set aside.
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3.
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While tortillas are in the oven, in a small bowl, add all of the pico de gallo ingredients and mix together.
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Place in the refrigerator until ready to use.
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4.
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For the refried beans, heat a large pan over medium heat and add 1 teaspoon of olive oil.
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Then add diced peppers, onion, and garlic.
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Cook for about 5 minutes until tender.
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Then add the black beans and spices.
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Cook for another 2 3 minutes.
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5.
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Carefully pour the bean mixture into a food processor or blender, fitted with a metal blade, and puree on medium speed.
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Slowly add in the reserved black bean juice, a little at a time, until the refried beans reach desired consistency.
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6.
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Place refried beans back into the pan for a few minutes until heated through.
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7.
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To assemble the tostadas, spread a few tablespoons of refried beans onto each tortilla and then top with avocado slices and pico de gallo.

374

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 22 ingredients. The key ingredients include: 8 whole Corn Tortillas, 1 teaspoon Olive Oil, Plus More For Brushing On Tortilla, 1/2 whole Red Pepper, Small Diced, 1/2 whole Green Pepper, Small Diced, and more.

Yes, Tostadas with Homemade Refried Beans, Pico de Gallo and Avocado falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tostadas with Homemade Refried Beans, Pico de Gallo and Avocado

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