Baked Tostadas with Tomatillo Black Bean Salsa
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Cookie and Kate · by Cookie and Kate★ 4.9

Baked Tostadas with Tomatillo Black Bean Salsa

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 28%
CARBS 52G71% OF CAL
16G FIBER0G ADDED0G INTRINSIC32G OTHER5G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked corn tortilla tostadas topped with a fresh tomatillo and black bean salsa. A vegetarian main with bright, herbaceous flavors and satisfying texture.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound tomatillos, chopped (about two heaping cups of chopped tomatillos)
  • 1 small shallot (an entire bulb), finely chopped
  • 2 to 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • ½ cup cilantro, chopped
  • 1 small lime, juiced
  • 1 cup cooked black beans, rinsed and drained
  • Salt and black pepper, to taste
  • 8 corn tortillas (make sure they’re 100% corn so they’ll get crispy)
  • Cooking spray or additional olive oil
  • 1 tablespoon extra-virgin olive oil
  • 2 cans (15 ounces each) black beans, or 3 cups cooked black beans, cooking liquid reserved
  • Hot sauce of your choice
  • Red pepper flakes (optional)
  • Toppings: crumbled feta cheese (highly recommended), diced avocado, sour cream or plain Greek yogurt, red pepper flakes and/or more cilantro.
PREP
20M
SODIUM
843MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.