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Easy Spinach, Black Bean and Guacamole Tostadas

  • Prep 10 min
  • Total 25 min
  • Servings 8
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Favorite. Things. Ever. In. Life. To. Eat. MORE + LESS -

Bev Weidner
September 3, 2014


teaspoon extra-virgin olive oil
corn tortillas
(14.5 oz) can black beans, drained and rinsed
1 1/2
tablespoon Old El Paso™ taco seasoning mix
cups baby spinach
cup chopped cilantro
pinch coarse salt
cups shredded cheddar cheese


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  • 1
    Preheat oven to 400°F.
  • 2
    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.
  • 3
    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.
  • 4
    Bring a large skillet to a medium heat. Add the spinach and toss to wilt, 2 minutes.
  • 5
    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.
  • 6
    Layer a little of the spinach on each crispy tortilla. Top with seasoned beans, shredded cheese and a dollop of guacamole.
  • 7
    Serve immediately!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
The quickest, easiest, meatless, no fuss Mexi-snacks are right here.

You know how we all live our lives? How we get up every morning and have coffee and make decisions and go to the store and pet our dog and make the bed and change the oil on our cars and watch TV and take showers and go to bed? You know how we do all of that?


Now, imagine all of that, but naked. I'M JUST KIDDING. I have no idea. I'm sorry.

Anyway, imagine all of that, but let's add something to the mix that is liable to punch 2013 in the face.

I'm just gonna say it. Actually I'm going to scream it at you. EASY SPINACH, BLACK BEAN AND GUACAMOLE TOSTADAS.

No serrrrrrsly, the quickest, easiest, meatless, no fuss Mexi-snacks and 2013 is saved.

Let's make it!

Grab some beans, corn tortillas, a couple of avocados, some Old El Paso taco seasoning, cilantro, cheese, and spinach.

Okay let's start by crisping up some tortillas. You're going to either liiiiightly brush them with oil, OR you could just lightly coat them with cooking spray.

Stick 'em in the oven for about 4 minutes per side, and what do you get? Tostada shells! Boom. (I'm going to get better about not saying boom this year, just so you know.)*

Now, heat up some black beans with some taco seasoning. Throw in some fresh cilantro for zing. Gotta have that zing.

Okay, now whip up some quick guac. Mash up the avocados with a little taco seasoning, cilantro, lime juice and coarse salt.

Hi. Yes.

Okay then just quickly wilt some spinach in a skillet. This takes seriously under two minutes.

And then just put 'em all together! Stack stack stack, adore adore adore . . .

Inhale inhale inhale.

Uh huh.

Easy Mexican Meals

Want more? Here ya go:

Impossibly Easy Taco Pie Recipe
Easy Mexican Chicken and Beans Recipe
Easy Cheese Enchiladas Recipe
Spicy Mexican Casserole Recipe
Easy Fish Tacos Recipe

* Yeaaaah, Bev won't ever stop saying boom. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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