Black Bean Tostadas with Pickled Veggies

Serves 4
Time 1 hr 30 min
Black Bean Tostadas with Pickled Veggies

Make a small batch of quick-pickled vegetables for these tasty tostadas. If you don’t have white wine vinegar, use cider or red wine vinegar instead.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian

Ingredients

    1 largecarrot, shredded (about 1/2 cup)
    1red bell pepper, thinly sliced
    1green onion, sliced
    1/4 cupwhite wine vinegar
    8corn tortillas
    1 can (15-ounce)no-salt-added black beans, drained and rinsed, mashed
    1 teaspoonno-salt-added chili powder
    1 cupshredded romaine lettuce
    1/2avocado, diced
    1/4 cupchopped fresh cilantro
    2 tablespoonstoasted pumpkin seeds

Exclusively for Prime members in select ZIP codes.

Method

Place carrot, pepper, green onions and vinegar in a medium bowl and let marinate about 1 hour. Drain vegetables and return to the bowl.


Meanwhile, preheat the oven to 400°F.


Place tortillas on 2 baking sheets and bake 5 minutes; flip and bake until tortillas just become crisp and begin to brown around edges, about 5 minutes more.


Stir beans and chili powder together, and spread evenly over tortillas.


Top with pickled vegetables, lettuce, avocado, cilantro and pumpkin seeds, and then serve.

Nutritional Info

Serving Size

2 tostadas

Calories

230

Total Fat

5g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

40mg

Total Carbohydrate

40g

Dietary Fiber

10g

Total Sugars

3g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.