Black Bean Tostados

Entrees | 0 comments

Shared By: Terry Cracraft

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 teaspoon ground cumin
  • 1-1/2 Tablespoon wine vinegar
  • ¼ cup olive oil
  • 2 15-oz. cans black beans, drained and rinsed
  • 1/3 cup chopped sun dried tomatoes, packed in oil, chopped
  • 2 avocados, peeled and chopped
  • 4 green onions, chopped
  • Salt and freshly ground black pepper to taste
  • Vegetable oil for frying tortillas
  • 8 7-inch corn tortillas


  • In a small bowl whisk together cumin, wine vinegar, and olive oil.
  • In a bowl combine beans, tomatoes, avocados, and green onions.
  • Stir in the dressing and salt and pepper; toss the mixture well.
  • In a small skillet heat ½-inch vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minutes, or until they are crisp and golden; transfer them to paper towels to drain.
  • Top tortillas with the black bean mixture.


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest