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!
This recipe for 10-Minute Pineapple Black Bean Tostadas is SUPER quick and easy to make, full of a great balance of sweet and salty flavors, and it’s perfect for an impromptu vegetarian dinner or snack.
Place a tostada shell on a flat work surface. Carefully spread a large spoonful of the refried beans evenly on top of the tostada. Top with a few slices of avocado, then add on a large spoonful of pineapple salsa. Sprinkle with a pinch of queso fresco.
To Make The Pineapple Salsa:
Toss all ingredients together until combined.
This post has been sponsored by Old El Paso. Thanks for supporting the brands who help make to this site possible! ♥
Pineapples make all tacos 100% better – especially this time of year!
We’re glad you feel the same! :)
making these tomorrow for dinner with friends. And adding meat for Dad. I like meatless!
My mouth is watering so much right now, looooooove refried beans!
Yummy yummy … delish so wanted to make, thanks recipe
Looks great! Do you heat up the black beans or just take them right out of the can? This will be great, especially after staying up late last night to watch the Royals!
Thanks Veronica — we hope you enjoy them! You can heat them up first if you’d like, otherwise, these can also be eaten at room temp. :)
These are beautiful and so colourful! They look delicious. ?
Thanks Lucy — we hope you enjoy them! :)
Can’t wait to make this tomorrow! I think I have everything I need to make them, thanks Ali, keep them coming….
and who doesn’t like Pineapples!
Awesome Julio — we hope you love these! :)
These look really tasty! I love Mexican food, and quick and easy recipes for weeknights! YUM I am definitely trying this one very soon, maybe even tomorrow night.
Thanks Analida — we hope you enjoy them! :)
Awesome recipe. Super quick and a hit with my family. I made these two nights ago and they were a hit! Used the soft taco ‘boats’ instead of tostada shells (less mess with my littles) and added shrimp. The pineapple salsa is outstanding. Putting this recipe definitely on rotation. Thank you!
Absolutely gorgeous! My mouth is watering right now for these amazing tostadas!
Thanks Sommer — we hope you enjoy them! :)
thank you this is really delicious and i love this
I just finished making this, its so good! Thank you for this post! Love it!
We’re so glad you enjoyed it! :)
Dead. This was so good. It def took longer than 10 mins though (just to dice the pineapple).
We’re glad you enjoyed it Shilpa! :)
Do you heat up the black beans or just take them right out of the can? This will be great, especially after staying up late last night to watch the Royals!
Hi Mallo! You can heat them up first if you’d like, otherwise, these can also be eaten at room temp. :)
Hi Ali!! I was just cruising for some Cinco de Mayo inspiration and stumbled on your site! Loving all these taco ideas here :-)
I am obsessed with these and make them at least once a month! I just make soft corn tacos because toasting the tortilla means I have to wait longer to start eating. Since I can’t get the right cheese where I live, I’ve found unsweetened Greek yogurt is a tasty replacement. Again, I’m totally obsessed!