Who doesn't want to eat more beans? These quick Mexican Pink Bean Tostadas make it a snap.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Makes: 8 tostadas

Ingredients

For the beans:

  • 2 Tbs. extra-virgin olive oil
  • 1 clove garlic, minced
  • Pinch dried oregano
  • 1 15 oz. can no-salt-added pink or pinto beans
  • ½ tsp. kosher salt

For the tostadas:

  • 8 corn tostadas
  • ¼ white onion, thinly sliced
  • ½ cup sliced cherry tomatoes
  • 1 avocado, sliced
  • 2 cups shredded romaine or cabbage
  • ½ cup red or green salsa

Instructions

Make the beans:

  1. In a medium pan, heat the oil over medium heat until shimmering. Sauté the garlic and oregano until lightly browned, about 1 minute.
  2. Stir in the beans with their liquid. Bring to a simmer. Mash into a purée with a potato masher and continue to simmer until thickened (see photo), 2-3 minutes.
  3. Season with the salt.

Assemble the tostadas:

  1. Spread about 3 Tbs. of the bean purée onto a tostada. Top with the onions, tomato, avocado, and romaine or cabbage.
  2. Serve with the salsa.
  3. Repeat and enjoy!

Nutrition Information

Per serving (1 tostada):

  • Calories: 170
  • Total fat: 9 g
  • Sat fat: 1.5 g
  • Carbs: 19 g
  • Fiber: 5 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 320 mg

Photo: Kate Sherwood/CSPI.

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