Instant Guacamole Tostadas with Black Beans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 quick, vibrant Mexican snack featuring creamy instant guacamole spread over crunchy tostadas topped with seasoned black beans and fresh salsa. This Mexican-inspired Instant Pot recipe (vegetarian), ready in about 10 minutes, blends ripe avocado, lime juice, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

2 medium ripe avocado
2 tbsp fresh lime juice
1/2 tsp salt
1 cup cooked or canned, drained and rinsed black beans
1/2 tsp cumin powder
1/4 tsp garlic powder
4 corn tostadas
1 medium diced tomato
1/4 cup finely chopped red onion
2 tbsp chopped cilantro
1 small finely chopped (optional) jalapeño

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Instructions

Step 1: In a medium bowl, mash 2 medium ripe avocados with 2 tbsp fresh lime juice and 1/2 tsp salt until smooth but slightly chunky.
Step 2: In a separate small bowl, mix 1 cup drained black beans with 1/2 tsp cumin powder and 1/4 tsp garlic powder, stirring to coat evenly.
Step 3: In another bowl, combine 1 medium diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 small finely chopped jalapeño if using, mixing well to make fresh salsa.
Step 4: Spread a generous 1/4 cup of the guacamole evenly over each of 4 corn tostadas.
Step 5: Top each guacamole layer with 1/4 cup of the seasoned black beans, then spoon 2 tbsp of the fresh tomato salsa over the beans. Serve immediately for a crisp, fresh snack.