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


Coleslaw mix

For the bean spread

  • 1 can of pinto beans
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the avocado salsa

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

Suggested Toppings

  • Lettuce
  • Kale
  • Cabbage, shredded
  • Roasted peppers


  • 1. Pour the can of beans with its liquid into a pan or skillet over medium heat with no oil. Mash the beans with a potato masher.
  • 2. Add oregano, salt, and pepper to taste. Let it simmer for 5 minutes.
  • 3. For the avocado salsa, add all the ingredients to a blender and blend until smooth.
  • 4. To prepare your tostada. Spread some of the mashed beans [on top of what], top it with some (or a lot) of the coleslaw mix, and then add the avocado salsa.

Cooking Tips

  • 1. You can use homemade beans.
  • 2. You can use black beans or any other type of beans.
  • 3. You can puree the beans in a blender.
  • 4. If you use canned beans, make sure you buy the “No added salt” variety.

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