Tostadas with Black Beans and Avocado

Tostadas are one of the favourite Mexican dishes for almost every one. I just have a little variation in this recipe using Black Beans and Avocados.

Tostadas – Black Beans and Avocado

Tostadas are one of the favourite Mexican dishes for almost every one. I just have a little variation in this recipe which I like very much.

Ingredients

4 Corn Tostada Shells (Tostada shells need to be very firm, not brittle or fragile; should not crumble or break when handling.)
1 can Black beans
1/2 cup Tomato Salsa
1 Avocado (Peeled, chopped fine)
1/2 cup Cilantro (finely chopped)
2 Small Tomato (finely chopped)
1 Onion (finely chopped)
2 tablespoons Olive Oil
1 teaspoon Mexican Chili Powder
1/2 cup Sour Cream
2 cups Grated Mexican Cheese
1 can Cooked Green Chilies (Mexican style, 4 oz.)

Step 1
Use a toaster oven in Toast setting. Place the tostada shells on the toaster oven rack, and toast just for 10 to 20 seconds, until the shell is warm. Do NOT toast too much. Do NOT burn the shell.
Step 2
Remove the tostada shells and cool them for a minute.
Step 3
Place a medium non-stick fry pan on the stove, on medium heat.
Step 4
Add oil, onions and cook for 1 minute.
Step 5
Add tomatoes, salsa, cilantro, green chillies and chili powder. Stir and cook for 1 more minute.
Step 6
Add black beans. Mix well and cook for 1 more minute. Switch off the stove.
Step 7
Place a tostada shell on a plate. Spread 1 tbsp of sour cream, and 1 tbsp of grated cheese.
Step 8
Place 1/4 cup of the mixture from the fry pan and spread on top.
Step 9
Add 2 tbsps of avacado on the top of the tostada and spread it.
Step 10
Top all this with 2 to 4 tbsp of grated cheese.
Step 11
Place the tostada on a microwaveable plate and heat it up for 30 seconds on high heat. If cheese is not melted at all, heat for 20 more seconds. Remove and place on a serving platter.
Step 12
Perform steps 7 through 11 for the rest of the tostadas. Place them on the serving platter.
Step 13
Serve hot.