Four-Layer Mexican Tostada with Black Beans and Avocado

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant tostada featuring four distinct layers of refried black beans, fresh avocado, pico de gallo, and melted cheese for a satisfying crunch. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs corn tostada shells, refried black beans, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 large corn tostada shells
1 cup refried black beans
1 large, peeled and sliced ripe avocado
1 medium, diced tomato
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
1 tbsp lime juice
1 cup shredded Monterey Jack cheese
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, combine 1 diced medium tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to make pico de gallo and set aside.
Step 2: Heat 1 cup refried black beans in a saucepan over medium heat for 4-5 minutes until warm, stirring occasionally.
Step 3: Preheat oven to 375°F. Place 4 corn tostada shells on a baking sheet and brush each with 1 tsp olive oil. Bake for 5 minutes until slightly crisp and warmed through.
Step 4: Spread 1/4 cup warm refried black beans evenly over each tostada shell, then layer with 1/4 sliced ripe avocado, 2 tbsp pico de gallo, and sprinkle 1/4 cup shredded Monterey Jack cheese on top of each.
Step 5: Return tostadas to the oven and bake for an additional 5 minutes until the cheese melts and edges are crisp. Serve immediately.