Recipes » Main Dish » Pinto Bean Tostadas With Avocado Salsa
T. Colin Campbell Center for Nutrition Studies


  • 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


  • 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.

Cooking Tips

  • 1. You can use black beans or any other type of beans.
  • 2. You can puree the beans in a blender.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits