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Black Bean Tostadas with Pickled Veggies

Serves 4
Time 1 hr 30 min
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.
Ingredients
  • 1 large carrot, shredded (about 1/2 cup)
  • 1 red bell pepper, thinly sliced
  • 1 green onion, sliced
  • 1/4 cup white wine vinegar
  • 8 corn tortillas
  • 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed, mashed
  • 1 teaspoon no-salt-added chili powder
  • 1 cup shredded romaine lettuce
  • 1/2 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons toasted pumpkin seeds
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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.

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.
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  • 1 large carrot, shredded (about 1/2 cup)
  • 1 red bell pepper, thinly sliced
  • 1 green onion, sliced
  • 1/4 cup white wine vinegar
  • 8 corn tortillas
  • 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed, mashed
  • 1 teaspoon no-salt-added chili powder
  • 1 cup shredded romaine lettuce
  • 1/2 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons toasted pumpkin seeds
Shop with Prime

Exclusively for Prime members in select ZIP codes.