Ingredients:

  • 8 corn tostada shells
  • 1 cup canned black beans, rinsed and mashed
  • 2 medium ripe avocados
  • 1 tbsp lime juice
  • 2 medium Roma tomatoes, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 pinch sea salt
  • 4 oz Queso Fresco, crumbled

Instructions:

  1. Mash the black beans with a fork until relatively smooth but still slightly chunky.
  2. In a small mixing bowl, combine the diced tomatoes, red onion, and cilantro with a pinch of salt.
  3. Mash the avocados with lime juice until smooth.
  4. Spread a generous tablespoon of mashed beans across the center of each tostada shell, extending nearly to the edges.
  5. Apply a thick layer of mashed avocado directly on top of the bean layer.
  6. Spoon the tomato-onion mixture over the avocado.
  7. Generously sprinkle crumbled queso fresco over the top and drizzle with salsa before serving.