Ingredients
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4 small corn tostada shells (gluten free) corn tostada shells4 small corn tostada shells (gluten free)
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1 can black beans, drained and rinsed black beans1 can black beans, drained and rinsed
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1/4 cup diced red onion red onion1/4 cup diced red onion
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1 jalapeño, finely chopped jalapeño1 jalapeño, finely chopped
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1 ripe avocado, sliced avocado1 ripe avocado, sliced
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1/2 cup cherry tomatoes, diced cherry tomatoes1/2 cup cherry tomatoes, diced
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1 lime, juiced lime1 lime, juiced
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/4 tsp smoked paprika smoked paprika1/4 tsp smoked paprika
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1/4 tsp sea salt sea salt1/4 tsp sea salt
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1/2 cup unsweetened coconut yogurt (or any plain plant-based yogurt) unsweetened coconut yogurt1/2 cup unsweetened coconut yogurt (or any plain plant-based yogurt)
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1 tbsp chipotle hot sauce chipotle hot sauce1 tbsp chipotle hot sauce
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1/2 tsp garlic powder garlic powder1/2 tsp garlic powder
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Optional: pickled red onions, extra cilantro, or sliced radishes for garnish red onionOptional: pickled red onions, extra cilantro, or sliced radishes for garnish
Directions
Prepare the beans, pico de gallo, and chipotle-lime crema first. Assemble the tostadas just before serving to keep them crisp. For extra crunch, briefly heat tostada shells in the oven at 350°F (175°C) for 2-3 minutes. Make it kid-friendly by omitting jalapeño and reducing chipotle sauce.
Steps
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1
Done
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In a small bowl, mash the black beans with cumin, smoked paprika, and sea salt. Add a squeeze of lime juice and mix well. |
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2
Done
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In another bowl, combine cherry tomatoes, red onion, jalapeño, half the cilantro, and a pinch of salt to make a fresh pico de gallo. Squeeze in half the lime juice. |
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3
Done
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In a third bowl, whisk together coconut yogurt, chipotle hot sauce, garlic powder, and remaining lime juice to make the chipotle-lime crema. |
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4
Done
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Arrange the tostada shells on plates. Spread a generous layer of seasoned black beans over each shell. |
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5
Done
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Top with sliced avocado, a spoonful of pico de gallo, and drizzle with chipotle-lime crema. |
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6
Done
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Garnish with extra cilantro, pickled red onions, and sliced radishes if desired. |
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7
Done
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Serve immediately for maximum crunch! |
