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Easy Spinach, Black Bean and Guacamole Tostadas

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  • Prep 10 min
  • Total 25 min
  • Servings 8
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The quickest, easiest, meatless, no fuss Mexican snacks made with black beans and fresh guacamole.
by: Bev Cooks
Updated May 24, 2022
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  • 1 teaspoon extra-virgin olive oil
  • 8 corn tortillas
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 1/2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 8 cups baby spinach
  • 2 avocados
  • 1/2 cup chopped cilantro
  • 1 lime
  • 1 pinch coarse salt
  • 2 cups shredded cheddar cheese


  • 1
    Preheat oven to 400°F. Lightly brush the corn tortillas with the oil. Cooking spray is fine too. Arrange them on a rimmed baking sheet and bake for 4 minutes on one side. Flip and bake 4 more minutes, or until crispy. Set aside.
  • 2
    In a small saucepan, bring the beans to a medium-low heat. Add the taco seasoning, a few of the cilantro leaves and a good pinch of salt. Toss to combine. Keep it on low while you make the rest of the meal.
  • 3
    Bring a large skillet to a medium heat. Add the spinach and toss to wilt, 2 minutes.
  • 4
    In a small bowl, add the two avocados, the rest of the cilantro, about 2 tbs. of the lime juice, another pinch of taco seasoning, and a pinch of salt. Mash until you get a smooth guacamole.
  • 5
    Layer a little of the spinach on each crispy tortilla. Top with seasoned beans, shredded cheese and a dollop of guacamole. Serve immediately!

Nutrition Information

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More About This Recipe

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