Name: Pinto Bean Tostadas With Avocado Salsa
Prep time: 10 min
Cook time: 10 min
Ingredients: Corn tortillas; Coleslaw mix; 2 cups cooked pinto beans, rinsed and drained; ¼ cup low-sodium vegetable broth; 1 tsp dried oregano; Salt and pepper to taste; 7 tomatillos, husked; 1 avocado, pitted and peeled; 10 sprigs of fresh cilantro; 3 green onions, white and green parts; 1 jalapeño (optional); Salt and pepper to taste; Shredded lettuce; Chopped kale; Shredded cabbage; Diced roasted bell peppers

Recipes » Main Dish » Pinto Bean Tostadas With Avocado Salsa

By Katya Galbis, LD

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Tostadas are to Mexican cuisine what pizza is to Italian. They’re also fun to experiment with. You can use all sorts of different bean spreads and a variety of toppings, making them a great dish to serve at parties. Have a tostada bar where every guest can create their own.

Prep: 10 mins Cook: 10 mins Yield: 4-6 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Corn tortillas
Coleslaw mix

Bean spread

2 cups cooked pinto beans, rinsed and drained
¼ cup low-sodium vegetable broth
1 tsp dried oregano
Salt and pepper to taste

Avocado salsa

7 tomatillos, husked
1 avocado, pitted and peeled
10 sprigs of fresh cilantro
3 green onions, white and green parts
1 jalapeño (optional)
Salt and pepper to taste

Suggested Toppings

Shredded lettuce
Chopped kale
Shredded cabbage
Diced roasted bell peppers

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Pour the beans with the vegetable broth into a pan or skillet over medium heat. Mash the beans with a potato masher.
2. Add oregano and season with salt and pepper. Let it simmer for 5 minutes.
3. To prepare the avocado salsa, process all the ingredients in a blender until smooth.
4. To prepare your tostadas, spread some of the mashed beans on top of each tortilla, top it with some (or a lot) of the coleslaw mix, the avocado salsa, and any other toppings you might choose to use.