TL/DR – Guacamole and Roasted Black Bean Tostadas. A very simple and flavorful weeknight vegetarian meal featuring tostadas topped with simple guacamole, roasted black beans, pickled onions and cotiija cheese. –
I think the tostada is be underrated. The humble tostada is flat. It’s not a curvy, crispy taco shell that implodes upon the first bite. With a tostada, there is a higher probability of taking a neater, less messy bite. This is my opinion. Don’t get mad.
This is an easy, weeknight version of tostadas that will please most of the eaters in the house. Picky eaters might not want the pickled onions and that’s OK. If spice is an issue, leave out the jalapeño pepper from the guacamole and the chili powder from the beans.
Recipes for Refrigerator Quick Pickled Red Onions and Guacamole are below.
Guacamole and Roasted Black Bean Tostadas
A simple vegetarian weeknight meal that most picky eaters can enjoy.
Ingredients
- 1 recipe guacamole, see below.
- 1 recipe pickled onions, see below.
- 1 can black beans, drained and rinsed well, then patted dry.
- 1 T extra virgin olive oil
- 1/4 t kosher salt
- 1/8 t ground black pepper
- 1/8 t garlic powder
- 1/8 t ground coriander
- 1/8 t chili powder
- 4 - 6 tostadas
- 1/4 c crumbled cotija cheese or feta cheese
Directions
- Step 1 Prepare the pickled onions a day in advance, see recipe below.
- Step 2 Preheat oven to 400 degrees F.
- Step 3 Toss the drained and patted dry beans with the olive oil, salt, pepper, garlic powder, coriander and chili powder on a baking sheet lined with foil or parchment paper, then spread the beans evenly over the baking sheet.
- Step 4 Roast the beans for 20 minutes at 400 degrees F, then turn oven off and allow to sit in the cooling oven for 5 more minutes.
- Step 5 While the beans roast, prepare the guacamole, see recipe below.
- Step 6 To assemble, spread about 1/4 c of guacamole over a tostada. Top with about 1/4 c of the roasted beans, a few pickled onions and 1 – 2 T crumbled cotija cheese.
Guacamole
A healthy, five ingredient version of guacamole.
Ingredients
- 2 ripe avocados, cut into 1/2 inch cubes
- 1 jalapeño pepper, minced, about 1/4 c
- 1 small clove garlic, minced, about 1 T
- 1 small shallot, minced, about 3 T
- Juice of 1/2 to 1 lime, depending on juiciness
- 3/4 t kosher salt
- 1/4 t ground black pepper
Directions
- Step 1 To cut the avocado into 1/2 inch cubes, halve and remove the pit, then cut it criss-cross style by sinking a knife into the flesh vertically and horizontally. See picture above. Then scoop the cubes into a medium bowl with a spoon.
- Step 2 Combine all ingredients into a medium mixing bowl and stir well. The avocado should retain some chunkiness, but will break down a bit as you stir.
- Step 3 Taste and season as necessary.
- Step 4 Serve immediately or cover with plastic wrap directly onto the surface to create a seal and avoid browning and store in the refrigerator for a day.
Refrigerator Pickled Red Onions
Ingredients
- 1 cup white vinegar
- 1 T granulated sugar
- 1 T kosher salt
- 1 t black peppercorns, lightly crushed
- 1 t fennel seeds, lightly crushed
- 3 sprigs fresh dill
- 1 medium red onion, cut in half and then sliced very thinly
Directions
- Step 1 Pour the vinegar, sugar and salt into a 2 cup Mason jar and microwave without the lid on for 25 seconds.
- Step 2 Put the lid onto the jar and shake until the sugar and salt have dissolved.
- Step 3 Place the dill, peppercorns, fennel seeds and onion into the jar.
- Step 4 If there is any room left, top the jar off with cold water.
- Step 5 Screw the lid on tightly and refrigerate for at least 4 hours before enjoying. Use for up to 7 days.
