Quick Black Bean Tostadas
Some nights require no cook dinners. It’s too hot or you’re too tired or you get home too late or there’s just nothing really in the house or you just don’t want to.
That’s what these Quick Black Bean Tostadas are all about. The only “cooking” required is toasting the tortilla and melting the cheese on top. The only “recipe” to follow is how to layer this up. And the only “clean-up” you’ll need to do is a small cutting board and your dinner plate.
But for all the simplicity, these are absurdly flavorful. A lot of that comes from the seriously delicious Black Bean Hummus by Lantana. I picked it up at Target on a whim and fell in love. It’s a little spicy, a little sweet and a hint lime-y—perfect with tortilla chips, cucumber slices, or of course, spread thickly on toasted tortillas!
But if you can’t find the black bean hummus, just take a can of black beans and drain off the liquid. Toss a 1/2 cup into a small bowl, drizzle a teaspoon of olive oil and lightly mash with a fork. Maybe add a dash of cumin, a dash of garlic powder and cayenne, if that’s your jam.
Then the whole thing is brightened up with the fresh tomatoes, avocado and greens. I could seriously eat this every. single. day.
And truthfully, this is what I make for myself 75% of the time that Luke’s traveling or not home for dinner. And I never get sick of it.
- 2 small corn tortillas
- 2 tablespoons shredded cheese (use Daiya to make it vegan)
- 2 teaspoon taco seasoning
- 1/4 cup black bean hummus or mashed black beans
- 1/4 cup spinach
- 1/2 avocado diced
- 1 small tomato diced
- 2 tablespoons taco sauce or salsa
Toast tortillas in an oven or dry saute pan until just crispy.
Sprinkle each tortilla with 1 tablespoon of cheese and 1 teaspoon of taco seasoning, let melt briefly.
Spread 1 1/2 tablespoons of hummus or mashed black beans on each tortilla and top with 1/2 of the spinach, diced avocado, and tomato.