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Mexican Black Bean Salad Tostada

2

Points®

Total time: 29 min • Prep: 28 min • Cook: 1 min • Serves: 4 • Difficulty: Easy

This Mexican specialty features jicama, avocado, corn and lime juice, tossed together and piled up high on top of crunchy tortillas.

Ingredients

Canned black beans

1 cup(s), drained and rinsed

Red onion

2 tbsp(s), chopped, minced

Garlic

1 clove(s), large, minced (about 1 Tbsp)

Uncooked jicama

½ medium, peeled and diced (about 1/2 cup)

Frozen corn

¼ cup(s), sweet, rinsed under hot water to defrost

Avocado

¼ medium, diced (about 1/2 a small avocado)

Grape tomatoes

½ cup(s), or cherry tomatoes, quartered (about 12 tomatoes)

Canned green chili peppers

4 tbsp(s), diced

Fresh lime juice

3 tbsp(s), from about 1 large lime

Cilantro

2 tbsp(s), fresh, chopped

Olive oil

1 tsp(s)

Cumin seeds

1 tsp(s)

Table salt

¼ tsp(s)

Corn tortilla

4 medium

Instructions

1

In a large bowl, combine beans, onion, garlic, jicama, corn, avocado, tomatoes, green chilies, lime juice, cilantro, oil, cumin and salt; mix to combine.

2

Toast tortillas. Top each tortilla with about 3/4 cup of salad. Serve.

3

Yields 1 tostada per serving.

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