10-Minute Pineapple Black Bean Tostadas

Name: 10-Minute Pineapple Black Bean Tostadas
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (12-count) package Old El Paso Tostada Shells; 2 (16-ounce) cans Old El Paso Black Bean Refried Beans; 2 ripe avocados, peeled, pitted and sliced; 1 batch pineapple salsa (see below); crumbled queso fresco; 2 cups diced fresh pineapple; ⅔ cup loosely-packed chopped fresh cilantro; ½ cup diced red onion; 1 small jalapeno, seeded and finely-chopped; 2 tablespoons fresh lime juice; ¼ teaspoon ground cumin; ¼ teaspoon salt; ⅛ teaspoon black pepper

Jump To Recipe 25 Comments »

This post may contain affiliate links. Please read my disclosure policy.

This post is sponsored by Old El Paso.

Happy Friday, friends!

Man, I don’t know about you, but I am ready for the weekend.

I had all of these grand plans for getting things done this past week. But thanks to a lovely syncing error with Quickbooks, my business tax preparation this year ended up being pretty much the opposite of “quick”, and pretty much dominated most of my week. Even my accountant seemed a little stressed out trying to sort things out, which you know is never a good sign. (Intuit, you owe us for a bottle of wine or two!) Still, as my entrepreneur grandpa always said, “paying taxes means that you’re making money”, so I guess I can’t complain too much.

Still, something about staring at spreadsheets all day has zapped my motivation to do just about anything productive in the evenings, so I’ve been opting for some ultra-quick and easy dinners this week. And one of my defaults?

A tostada! (<– Or as I like to think of it, one big ol’ nacho.)

Often I love topping mine with roasted veggies or whatever leftover protein may be in the fridge (hello, this week’s carnitas). But this week I decided to go the “no bake” vegetarian route and just spread mine with a big spoonful of refried black beans, avocado, a quick fresh pineapple salsa, and a sprinkle of cheese. Ridiculously delicious, and ready to go in just 10 minutes.

Let’s make some!

So the hardest part of this recipe (<– um, not hard at all) is basically just chopping up the ingredients for this fresh pineapple salsa. If you want to save a step, you can buy the pre-chopped stuff at the store, and then dice it up a little more. Or here’s my tutorial for how to cut up an entire fresh pineapple. I just highly recommend not using the canned stuff — so bland. Blegh.

Once your salsa is ready, simply lay out your tostada shells, spread them with a spoonful of black beans, a few slices of avocado, a big spoonful of salsa…

…and lookie there. So pretty and tasty!

If you want to add some cooked carnitas or chicken or shrimp to these, that would also be tasty. But I thought that sweet and juicy pineapple salsa, mixed with the salty black beans, creamy avocado, zippy cheese, and crunchy shell is pretty much as good as it gets, if you ask me. Oh, and all the better with a fresh margarita, of course (especially after taxes).

Cheers to quick and easy dinners, and I wish you all a relaxing, Quickbooks-free weekend!

How To Cut A Pineapple | 1-Minute Video