Gluten-Free Tostadas with Black Beans and Avocado
Crispy corn tortillas topped with seasoned black beans, creamy avocado, and salsa for a satisfying Argentine-inspired breakfast.
15m prep + 15m cook4 servings
WHEAT-free
350 cal|12g protein|40g carbs|18g fat|10g fiber
Ingredients
- 8 small Corn Tortillas
- 1 can Black Beans, canned, rinsed and drained
- 2 medium Avocado, mashed
- 1/2 cup Salsa
- 1 tablespoon Lime Juice
- 1/2 teaspoon Chili Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Salt
- 2 tablespoons Olive Oil
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Brush corn tortillas with olive oil and bake for 10-12 minutes, or until crispy.
- 3While tortillas are baking, heat a skillet over medium heat. Add black beans, lime juice, chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally.
- 4Top each crispy tortilla with seasoned black beans and mashed avocado.
- 5Drizzle with salsa and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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