10-Minute Pineapple Black Bean Tostadas

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

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10-Minute Pineapple Black Bean Tostadas

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• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 12 servings 1x

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Description

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.

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Ingredients

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Tostada 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

Pineapple Salsa Ingredients:

• 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

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Instructions

To Make The Tostadas:

1. 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.
2. Serve immediately.

To Make The Pineapple Salsa:

1. Toss all ingredients together until combined.

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This post has been sponsored by Old El Paso. Thanks for supporting the brands who help make to this site possible! ♥