Ingredients:

  • 4 medium Roma tomatoes, seeded and diced
  • 1/2 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 medium jalapeño, minced
  • 2 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • 1/8 tsp cracked black pepper
  • 8 corn tostada shells
  • 1/2 cup refried black beans
  • 1 avocado, sliced

Instructions:

  1. Remove the watery seeds from the Roma tomatoes and cut the flesh into small, uniform cubes.
  2. Finely chop the onion, jalapeño, and cilantro.
  3. Combine the diced tomatoes, onions, jalapeño, and cilantro in a stainless steel mixing bowl.
  4. Drizzle fresh lime juice over the mixture.
  5. Stir in the sea salt, cumin, and black pepper gently to avoid bruising the tomatoes.
  6. Let the salsa sit for 5 minutes at room temperature to allow flavors to meld.
  7. Spread a thin layer of warm refried beans onto each tostada shell to create a moisture barrier.
  8. Spoon a generous portion of the tomato salsa mixture onto the center of each shell.
  9. Top each tostada with a thin slice of avocado.