Tropical Bean Salsa Tostadas

A crispy corn tortilla topped with a vibrant, tropical salsa made from avocado, black beans, and fresh pineapple, kissed with lime juice.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 350°F (175°C). Place the corn tortilla directly on the middle rack. Bake for 5-7 minutes, flipping halfway through until it becomes crisp and lightly golden. Keep an eye on the color to prevent burning. Let it cool as you prepare the toppings.
2. 2.
   In a small bowl, combine the diced avocado, chopped fresh pineapple, and drained black beans. Gently stir the mixture until evenly combined. Be cautious while mixing to avoid mashing the avocado.
3. 3.
   Add the lime juice to the avocado-bean mixture. Stir again gently to ensure the juice coats the mixture evenly, adding a refreshing tartness that brightens the flavors. If the mixture seems too tangy, add a pinch more pineapple to balance it out.
4. 4.
   Lay the crispy tortilla flat and generously top it with the avocado-bean salsa. Spread it evenly to the edges to ensure each bite is flavorful. For extra zest, you can sprinkle a pinch of salt over the top if desired.
5. 5.
   Serve immediately to enjoy the contrast of cool, creamy salsa with the crunchy tostada base. If you find the tostada has softened, placing it in the oven again for a minute can help it regain crispiness.