Easy Spinach, Black Bean and Guacamole Tostadas
teaspoon extra-virgin olive oil
can (14.5 oz) black beans, drained and rinsed
tablespoon Old El Paso™ taco seasoning mix
cups shredded cheddar cheese
Preheat oven to 400°F. Lightly brush the corn tortillas with the oil. Cooking spray is fine too. Arrange them on a rimmed baking sheet and bake for 4 minutes on one side. Flip and bake 4 more minutes, or until crispy. Set aside.
In a small saucepan, bring the beans to a medium-low heat. Add the taco seasoning, a few of the cilantro leaves and a good pinch of salt. Toss to combine. Keep it on low while you make the rest of the meal.
Bring a large skillet to a medium heat. Add the spinach and toss to wilt, 2 minutes.
In a small bowl, add the two avocados, the rest of the cilantro, about 2 tbs. of the lime juice, another pinch of taco seasoning, and a pinch of salt. Mash until you get a smooth guacamole.
Layer a little of the spinach on each crispy tortilla. Top with seasoned beans, shredded cheese and a dollop of guacamole. Serve immediately!
More About This Recipe
- You know how we all live our lives? How we get up every morning and have coffee and make decisions and go to the store and pet our dog and make the bed and change the oil on our cars and watch TV and take showers and go to bed? You know how we do all of that?Okay.Now, imagine all of that, but naked. I'M JUST KIDDING. I have no idea. I'm sorry.Anyway, imagine all of that, but let's add something to the mix.I'm just gonna say it. Actually I'm going to scream it at you. EASY SPINACH, BLACK BEAN AND GUACAMOLE TOSTADAS.No serrrrrrsly, the quickest, easiest, meatless, no fuss Mexican snacks!Just put 'em all together! Stack stack stack, adore adore adore.Inhale inhale inhale.Uh huh.Easy Mexican MealsNeed even more Mexican-inspired dishes? Here ya go!
Healthy Black Bean Tostadas with Cilantro Sauce
I just made these tonight and they are wonderful! My husband, who is a meat loving man, couldn’t get enough. Thank you so much for sharing!
The good news is that I ADORE THESE.
The bad news is that grocery shopping in the Philippines has become un-fun.
It started out being kind of fun because everything was new and exciting. Every time I saw something familiar, like Corn Flakes or PB&Co Peanut Butter or Laughing Cow Cheese (seriously, who is deciding on the imported foods list here?), I would do a happy dance and take a picture and buy all of it.
It was also fun to buy new and exotic things, like real coconuts and Milo cereal and milk in a box.
But then it wasn’t fun because
1. It was superrrr slowwwww,
2. I couldn’t find things like cilantro. ANYWHERE.
But to make a long story short, I found some! It has a sneaky name here in the Philippines: Yansoy. Except sometimes, at some stores, it’s called Wansoy. Who knows.
I bought every package in the store. I pureed it all into a sauce and downed it with a few tostadas on the side.
And it was so good. So fresh tasting and cooling and good, because that’s what cilantro is like.
You guys? Let’s be healthy and bake these black bean tostadas. I’ve done enough frying lately. And as long as we’re going down this road, let’s make these vegetarian because it’s easier + deliciouser.
And now that they’ve gotten so healthy, let’s eat all of them. Today.
Update! For all my blended stuff, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.
Breakfast Quesadillas with Spinach and Black Beans
Blink. Blink. Blink. I’ve spent so much time staring at quesadilla photos this morning that I can hardly see straight. Quesadillas are challenging to photograph. Actually, all of the staple Mexican meals are difficult to photograph—tacos, tostadas, huevos rancheros, burritos, enchiladas. They’re all messy, round and irritatingly, impossibly delicious. I try to do them justice. I don’t even want to tell you how many photos I took of these quesadillas before I settled on the ones you see here.
I’m hoping these pictures will entice you to make these extra-crispy scrambled egg quesadillas. The filling is composed of spinach, black beans and scrambled eggs (hello, protein!), which is secured to the tortillas with a light sprinkle of shredded cheese.
Then, to make the quesadillas can’t-stop good, I sprinkled a tablespoon of cheese on the outside of the quesadilla and let it fry against the pan. Served with guacamole, you have an outrageously tasty, complete meal. The quesadillas are so tempting, in fact, that I had to take Cookie on a walk last night just to get away from the leftovers. I polished off the rest this morning.
These quesadillas are one of those beautiful recipes that scale well, from a single serving to family-sized proportions. I live alone so I appreciate quick, satisfying, one-person meals. Sometimes I don’t want to eat the same leftovers for days. I’ve heard from some of you lately who are in the same boat. Sometimes those leftovers serve as reminders of what we don’t have—a boyfriend, a husband, friends in a new city. This recipe is for you.
You can, of course, make more than one quesadilla if need be. Just multiply the filling ingredients as necessary and cook them all at once. Then transfer the filling to a bowl and make two quesadillas at a time in a large skillet. You could get multiple burners going if you have enough skillets. I think these would be a fun brunch recipe for a small gathering. Kids just might love these quesadillas, too. I love a good breakfas-for-dinner option, don’t you?
Before you go, thought I’d mention that I started a new Pinterest board for wholesome breakfast recipes, featuring some of my favorite food bloggers’ recipes! If you’re looking for Cinco de Mayo recipes, I’m working on a Facebook album full of them. (Warning: you’re going to want at least one of my fresh margaritas.) Lastly, you can find my tips for making great quesadillas on this post.
For those who dislike reviews from cooks who have made modifications, my apologies for cooks who enjoy reading about other cooks' modifications, inspirations, and variations, read on. I used my own favorite guacamole recipe in place of the guacamole here, and added the black beans directly to the chicken mix used Mexican Cojito cheese in place of goat, and added a couple of dollops of sour cream on top of the finished tostadas, and voila: delicious summer meal. Poached chicken breasts in water with onion, celery, bay leaf, and a healthy sprinkle of "Piquanto Rice Blend" spice mix from The Spanish Tin (Santa Barbara). My favorite guacamole is adapted from Rick Bayless: 3 large avocadoes mashed with 1/2 cup green tomatillo salsa, then add 2 tbsp chopped fresh cilantro, 1/2 of a white onion, chopped, soaked in cold water for 5 minutes to mellow the raw bite, then drained, then a bit of salt to taste. The cumin/cilantro-scented chicken mixed with chopped tomatoes and black beans is a wonderful combination, and would make a good filling for enchiladas or tacos, too.
simple, quick, and tasty. what more could you hope for?
fresh, quick, tasty! we omitted the lettuce and used chopped jalepenos instead of hot sauce. pic here: http://www.flickr.com/photos/figandplum/2532885240/
Too quick too easy too simple to modify too good to not keep on hand.
Very tasty and easy recipe! We made our own tostada shells since the store didn't have them by putting corn tortillas in the broiler.
This dish was delicious! Since I'm not a fan of guacamole, I used refried beans instead. Served this to a friend for lunch and my husband and I dined on the leftovers at dinner. Both raved about this tasty dish- my friend had seconds & my husband had thirds!
This was fresh tasting and delicious. My 14-yr. old daughter and I loved them and she wanted them again the next evening. I do think they would be best as a light summer meal or lunch. Made it exactly as recipe stated.
Everything went well together. Nice and light. Not complicated to make! Definitely a regular dish to make.
Simply wonderful and easy too. Hubby can back for seconds.
I have to admit I expected more. The recipe was okay (I especially liked the goat cheese) but the flavors overall were rather bland. I don't think I'll make this one again.
The hardest part of preparing this recipe was finding a good avocado in our local grocery store! The result was so delicious that I made it again the following day. I preferred the yellow corn taco shells I used initially to the flour tortillas I tried the second time, although both were good. The corn taste is a much better compliment to the other ingredients, particularly the goat cheese. Since this can be prepared in less than 20 minutes and is so healthy, I will definitely be making it regularly.
Great recipe and overall, pretty healthy. Keeper
Yum yum yum. This was so fun to make too. Served it with some Spanish rice and it didn't need anything else. I poached chicken breasts with an onion and some parsley and s&p, and it came out really flavorful. I forgot the green onions, so I threw in some chopped red onion which added some nice texture I thought. Definitely make more of everything than the recipe calls for, or don't expect to have much left over anyway. Even our 6 year old enjoyed this (although our salsa was a little too hot for her) and we got lucky with some great creamy goat cheese. I've used feta before, and it's not the same. Can anthing really beat lime and cilantro with a cold beer on a hot night?
Great recipe - I agree it is more of a lunch or summertime dinner recipe - I would add a good amount of lime to the chicken as well as the guac. I used warm flour tortillas instead and made soft tacos with it - very good!
This was excellent. I served it over chips (like Nachos) with the Corn, Black Bean and Rice recipe and it was so tasty. My picky Husband liked it. Definitely will make this one again.
This recipe is excellent, complex flavors and easy preparation. I will definitely make this again. I will increase the avocados to two with the same measurements for the other ingredients.
This was great! A very nice, easy flavor. My husband wants to try it as a quesadilla and warm. Maybe I'll have to use a Jack cheese or something. This is a great recipe though for a light lunch.
I did really enjoy this recipe! My husband thought that they would be great warmed on a stone on our grill so we tried it and they were great! Big rave reviews from all who tasted. Gave them a warm taste and melted the cheese just enough. I would definitely make again for a "margharita monday" summer celebration.
This is a great alternative to your standard beef tostadas. The cilantro and lime adds an amazing fragrance! You can add another chicken breast to the recipe and have it for lunch the next day without a tostada shell. Makes for a very fancy chicken salad!
This was delicious, healthy (I think), and very easy to make. The lime juice really added a great flavor, in my opinion. Everyone in the house loved it. The only problem I had with this recipe is that it didn't make enough! Next time we will double everything.
The whole reason I chose to make this recipe is because I had a taste for goat cheese and I had some cooked chicken leftover - and I am not a big chicken fan. We were in a hurry and this came together quickly and beautifully - I completely forgot to sprinkle the goat cheese on the tostadas before serving but my husband and I gobbled them up saying they were the best homemade tostadas weɽ ever had! Only change was an extra minced garlic clove in the guacamole (we love garlic). I can't wait to make it again with the goat cheese so I can up my score to 4 forks!
Quick and Easy. Took about 40 minutes from start to finish. Didn't use tostadas but had tortilla chips on the side - same idea. Husband and I enjoyed a light but filling dinner for a change. Good flavor - especially with all the lime juice.
This is a great summer weeknight dinner. Very easy. I poach the chicken breast in broth and come out very moist. Have had with all of the toppings and sometimes just the guacamole and chicken on the tostada and still very good.
I used half a rotisserie chicken and ready-made guacamole and salsa and like the reviewer from San Diego, completely forgot to add the black beans. Regardless, not only did the dish come together very quickly, it was quite yummy. Goat cheese on top was a surprise treat. This will definitely become a spring/summer entree staple.
Poon is a big fan of DIY black bean burgers, which she says are filling, satisfying, and a great whole-foods alternative to more processed veggie burgers out there. Simply Veganista’s version uses quinoa and black beans to create a complete (and plant-based!) protein.
“I bet you&rsquove never considered adding black beans into your smoothie!” Poon says. Which, yeah, accurate. “They can be a delicious complement to anything chocolate, so why not add them as a protein boost to your next chocolate smoothie?” I’m convinced. But if you need a roadmap, this recipe from The Conscientious Eater will serve you well.