Speedy Black Bean Tostadas

Ingredients

• Corn tortillas

  4 large

  $1.10

• Black beans

  1 tin (400 g)

  $1.00

• Vegetable oil

  1 tbsp

  $0.05

• Garlic

  1 clove

  $0.02

• Cumin

  0.5 tsp

  $0.04

• Avocado

  1 whole ripe

  $1.30

• Queso Fresco

  80 g crumbled

  $0.83

• Lime

  1 whole

  $0.40

• Salt

  0.5 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Heat vegetable oil in a skillet over medium heat, add minced garlic and ground cumin, and sizzle for 30 seconds.

2. 2

   Add drained black beans and salt; mash with a fork or potato masher while cooking for 4 minutes until smooth and heated through.

3. 3

   Lightly brush both sides of the corn tortillas with a drop of oil and toast them in a hot dry skillet for 2 minutes per side until crisp and rigid.

4. 4

   Peel and slice the avocado, drizzling with fresh lime juice to prevent browning.

5. 5

   Spread generous scoops of warm refried black beans over each crisp tortilla.

6. 6

   Top with fresh avocado slices and shower with crumbled queso fresco before serving immediately.