Piled high with allll the toppings, these tostadas are a quick, easy and crowd pleasing dinner!
Simple, Savory and Delish!
Celebrating Taco Tuesday with Tostadas! Or should I say a make your own Tostada bar because the beauty of this dinner is that it can be completed prepped ahead or last minute and everyone gets assemble their own tostada they way they like it!
All you need is gluten-free corn tortillas, quick simmered black beans, the BEST tasting Tomato Salsa, shredded lettuce, Monterey Jack cheese, avocado, green onions, jalapeños, cilantro, sour cream and if you are like my boys, you could add some grilled chicken cut into pieces.
This is my plate and it was beyond delicious! Packed with nutrients, flavorful and so satisfying!
A quick, easy and crowd pleasing meal, these black bean tostadas are piled high with toppings and so delicious! The building blocks are Quick Simmered Black Beans, the BEST Tomato Salsa and gluten-free corn tortillas. After that add all the toppings you like!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 8-10 tostadas
Quick Simmered Black Beans (recipe from Minimalist Baker)
2 tbsp or 1 large jalapeño seeded & minced (reserve seeds to add later if you want it spicy!)
½ cup red onion, finely chopped
1 small clove garlic, minced
¼ cup fresh cilantro, chopped
½ tsp salt
pinch ground black pepper
2 - 6 tsp fresh lime juice
Granulated sugar to taste (up to 1 teaspoon)
10 Gluten-free Corn tortillas
Olive or avocado oil
Toppings (adapt quantities to taste)
1-2 cup shredded Monterey Jack cheese
1-2 cups shredded iceberg or romaine lettuce
1-2 avocado, cubed
3 green onions, green part only, sliced
1 jalapeno, seeded and sliced thinly
½ cup cilantro, chopped
sour cream, optional
Quick Simmered Black Beans
Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Place a large colander in the sink or on a plate with paper towels.
Place tomatoes in the colander, layer with jalapeño, onion, garlic, and cilantro on top. Let drain 30 minutes.
Shake colander to remove excess water & transfer contents of colander to a bowl. Add salt, pepper, and 2 tsp lime juice; toss to combine.
Taste and add minced jalapeño seeds if desired, sugar, and additional lime juice to taste. The amount of lime juice and sugar will depend on the ripeness of the tomatoes so you need to taste as you add more.
Toast the tortillas
When ready to serve, toast corn tortillas: Heat a just a touch of olive or avocado oil in a small saute pan over medium heat. Add corn tortilla, swirl in oil and flip so that both sides have a bit of oil, sprinkle with salt and cook each side about 1 minute or two until starting to get golden brown in spots.
On each plate, place a tostada, top with black beans, salsa, lettuce, cheese, avocado, green onions, jalapeño and cilantro to taste. Enjoy!