Low Sodium Crispy Bean Tostadas

Transform your weeknight dinner with these Low Sodium Crispy Bean Tostadas, a flavorful yet heart-healthy spin on a Tex-Mex classic. Golden-baked corn tortillas create the perfect crunchy base without the need for deep frying, while the protein-packed no-salt-added black beans are cooked with aromatic garlic, onion, and a hint of cumin and chili powder for a bold, smoky taste. Topped with fresh ingredients like creamy avocado, crisp shredded lettuce, juicy tomato, and fragrant cilantro, this vibrant recipe is as nourishing as it is satisfying. With just 35 minutes from start to finish, these customizable tostadas are perfect for a quick, low-sodium vegetarian meal that doesn't compromise on flavor.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces corn tortillas
• 2 tablespoons olive oil
• 1 15-ounce can no-salt-added black beans
• 2 cloves garlic
• 0.5 medium onion
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 medium fresh lime
• 1 medium ripe avocado
• 1 cup shredded lettuce
• 1 medium tomato
• 0.25 cup cilantro
• 0 to taste freshly ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Brush both sides of each corn tortilla with a small amount of olive oil (about 1 tablespoon total) and place them on a baking sheet.

Step 3

Bake the tortillas for 8 to 10 minutes, flipping halfway, until they are golden brown and crispy. Remove from the oven and set aside to cool slightly.

Step 4

Meanwhile, rinse and drain the no-salt-added black beans.

Step 5

In a skillet over medium heat, add the remaining 1 tablespoon of olive oil.

Step 6

Finely chop the garlic cloves and dice the onion, then add them to the skillet. Sauté until the onion becomes soft and translucent, approximately 3-4 minutes.

Step 7

Add the drained black beans, cumin powder, and chili powder to the skillet. Cook for another 5 minutes, stirring occasionally, to allow the beans to heat through and absorb the flavors.

Step 8

Slightly mash the beans in the skillet with a fork to create a chunky mixture. Remove from heat and squeeze the juice of half a lime into the mixture. Stir well and season with freshly ground black pepper to taste.

Step 9

Dice the tomato and chop the cilantro. Halve the avocado, remove the pit, and dice the flesh.

Step 10

To assemble the tostadas, spread a generous spoonful of the bean mixture over each crispy tortilla.

Step 11

Top with shredded lettuce, diced tomato, avocado cubes, and chopped cilantro.

Step 12

Serve each tostada with a wedge of the remaining lime half on the side for extra flavor on top, if desired.

Nutrition Facts

Serving size	(1131.1g)

Amount per serving	% Daily Value*
Calories	1440.3

Total Fat 58.4g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1296.3mg	0%
Total Carbohydrate 198.8g	0%
Dietary Fiber 53.8g	0%
Total Sugars 18.5g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 380.9mg	0%
Iron 12.9mg	0%
Potassium 2610.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 11.7%

Carbs: 53.2%