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

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.

Ingredients

Scale

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:

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.
Serve immediately.

To Make The Pineapple Salsa:

Toss all ingredients together until combined.