Black Bean Tostadas
Busy evenings are back, so simple dinners are key. These toastadas come together in no time and are packed with nutritious veggies and beans.
- 1 15 oz can black beans
- ½ teaspoon garlic salt
- 1 teaspoon chili powder
- 4 whole-wheat tortillas
- 1 tablespoon olive oil
- 4 oz Monterey Jack Cheese, grated
- 4 cups frozen corn, thawed
- 1 cup grape tomatoes, quartered
- 1 avocado, diced
- 1 bunch scallions, chopped
- 1 lime
- Few sprigs cilantro for garnish (optional)
Adults: Preheat oven to 475 degrees.
Together: In a small bowl, combine black beans, garlic salt and chili powder.
Together: Brush both sides of tortillas with olive oil and place on a baking sheet. Top with cheese and seasoned beans. Put in oven for 10 minutes.
Together: Meanwhile, combine corn, tomatoes, avocados, scallions and lime juice in a large mixing bowl.
Kids: Remove tortillas from the oven.
Kids: Top tortillas with corn mixture and enjoy!
Optional: Brush additional tortillas with olive oil and bake alongside the toastadas. Once baked, break them into pieces and use them as chips for the remaining corn mixture.
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
The Monday Campaign
Sobre esta receta
- Porciones: 4
- Tiempo de preparación: 0 minutes
- Tiempo de cocción: 10 minutes