Beetroot and Black Bean Tostadas with Avocado Crema
Crisp tostadas topped with earthy beets, protein-rich beans, and creamy avocado sauce. This mexican-inspired quick meals (vegetarian, gluten-free) ready in about 30 minutes pairs inch corn tortillas, roasted and diced beets, rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, 6-inch corn tortillas
- 1 cup, roasted and diced beets
- 1/2 cup, rinsed black beans
- 1 large avocado
- 1/2, juiced lime
- 2 tbsp, chopped cilantro
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Brush 4 corn tortillas with 1 tbsp olive oil and bake for 8-10 minutes until crisp and golden, flipping halfway.
- Step 2: In a bowl, mash 1 large avocado with 1/2 lime juice, 2 tbsp chopped cilantro, 1/4 tsp cumin, and 1/4 tsp salt until smooth.
- Step 3: Toss 1 cup diced roasted beets with 1/2 cup rinsed black beans and 1/4 tsp salt.
- Step 4: Spread 2 tbsp avocado crema onto each baked tortilla. Top with 1/4 cup beet-bean mixture. Garnish with extra cilantro.
Frequently asked questions
How long does Beetroot and Black Bean Tostadas with Avocado Crema take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beetroot and Black Bean Tostadas with Avocado Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep inch corn tortillas from drying out.
Can I substitute ingredients in Beetroot and Black Bean Tostadas with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beetroot and Black Bean Tostadas with Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Beetroot and Black Bean Tostadas with Avocado Crema vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made for my family, and they all asked for seconds.
- ★★★★★
Easy to make and healthy. The black beans and beets were a great combo.
- ★★★★★
The avocado crema was perfect and the beets made it so vibrant. My kids loved the color and taste!
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