Mexican Tostada with Chili-Lime Smashed Avocado
This easy, throw-together-quickly dinner will be one everyone likes! It’s a taco reinvented! Just add a crispy tortilla + creamy beans + smashed avocado with chili-lime seasoning + peppers + cheese and you’re set!
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Main dish
- Method: Stove-top
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
4 corn tortillas
1 cup shredded Mexican blended cheese
1 cup refried beans*
4 mini sweet peppers [sliced thinly]
Cherry tomatoes [sliced]
2 ripe avocados [smashed]
Cojita cheese [optional]
Chili lime seasoning**
Fresh Cilantro
Instructions
- Warm refried beans on stove-top or in microwave. [Mix beans with a few tablespoons of vegetable/chicken broth if too thick.] Refried beans are best if creamy! Set aside once warm.
- While beans are warming, smash avocado in a small bowl. Add 1/4 tsp chili lime seasoning [or chili powder + lime juice + salt] to smashed avocado and mix. Set avocado aside.
- Heat non-stick medium sized saute pan over medium heat. Toss on 2 corn tortillas. Heat until crispy. Flipping once to get both sides crispy. Once desired crispiness is met, sprinkle cheese on top and cover to let cheese melt. Remove crispy tortillas from pan and place on a serving tray or individual plates in preparation to top them.
- Spread approx. 1/4 cup of warm refried beans on top of each crispy tostada.
- Add sliced mini sweet peppers on top.
- Spread smashed avocado on top of the peppers.
- Sprinkle sliced cherry tomatoes and crumbled Cojita cheese on top. Garnish with cilantro. Enjoy!
Notes
*If using canned refried beans, mix a few tablespoons of vegetable/chicken broth with the beans so they are not so thick. If using my homemade, they should be just the right consistency.