Mexican Bean & Avocado Tostadas

The other day, I was watching this TV show called Mexican Food Made Easy hosted by chef and restaurant owner Tomasina Myer (I hope Ive spelled her name correctly) and she made these yummy black bean Tostadas and I immediately decided to try this as the ingredients were all my favorites – Beans, Tomato Salsa, Feta Cheese & Avocados.

These tostadas have so much going –  healthy ingredients, easy to make, fun to assemble, looks so appetizing and tastes so delicious and satisfying.

These are similar to burritos, but instead of soft tortillas, these are assembled open on a fried or toasted smaller tortilla, more like tacos but taco shells are shaped and made of corn. Ive had this once in a Mexican restaurant in London and they were so much fun – very similar to the Indian streetfood, just the ingredients are much healthier 🙂

Tostada (English: /tɒˈstɑːdə/, /toʊˈstɑːdə/; Spanish: [tosˈtaða]) is a Spanish word which literally means “toasted”. It is used in Latin America to name several different traditional local dishes which have in common the fact they are toasted or use a toasted ingredient as the main base of their preparation. (Acc to Wikipedia)

Feta Cheese is a bit salty and crumbly and goes perfectly with the beans and creamy avocados and tangy salsa. It is also the least fatty cheese 🙂

Hubby doesnt always like mexican food as he doesnt like beans too much, but after last night I think he is a convert. Well, we shall see soon 🙂


For the tomato Salsa – 3 small  chopped tomatoes, 1 small chopped onion, juice of half lemon, 2 tablespoon jalepenos chopped, 1 tsp olive oil, 1 tsp vinegar, 2 tbsp chopped coriander, 2 cloves chopped garlic or garlic paste, salt.

 For Refried Beans – 1 can pinto beans in water (or red kidney or black beans), or you can cook beans at home, 1 small chopped onion or shallot, 2 cloves garlic chopped, salt, pepper, oil

4 tablespoons crumbled feta cheese (or any other cheese if you like)

Chopped lettuce

1 avocado -sliced or chopped

1 packet readymade mini wheat (or flour) tortilla or large tortillas


1. Make the salsa. Mix all ingredients in a bowl. Stir well. Cover and refrigerate for half hour or so for flavors to integrate.

2. Make the refried beans. Add half the beans and water from the can in a mixer, or food processor along with garlic and onion and mix to form a puree. Heat a tbp or less oil in a hot pan, transfer the bean mixture to the oil and stir regularly for 5-10 minutes. Add the reamining beans to give it chunky texture. Add a little water if it gets too dry. Cook for another 5 minutes.

3. If you have big tortillas, cut into small using a small bowl or a drinking glass by pressing onto the big tortilla. Take the tortilla pieces (3-5 inches in size) and toast with no or minimal oil in a pan. Continuously press onto the tortilla while in pan in order to toast evenly. Alternatively you can fry the tortillas.

4. Heres the fun bit. Now that you have all the ingredients ready, assemble 🙂 If you’re having a dinner party, your guests can stuck in to make their own individual tostadas.

5. On the tostadas, sprinkly generous amount of lettuce, then spread warm beans evenly, then top with cool salsa, sprinkle crumbled feta cheese and top with one of two slices of avocado.

6. Enjoy. I bet you’ll go mmm mmm mmm 🙂


4 thoughts on “Mexican Bean & Avocado Tostadas

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