Black Bean Tostadas with Pineapple Pico De Gallo

This pineapple pico has transformed the classic Tostada recipe and has changed up taco night.
Quick Black Bean Tostadas with Pineapple Pico De Gallo
12 tostada shells
1 can black beans, drained
1 can re-fried beans
1/2 t cumin
1/2 t garlic powder
salt and pepper to taste
1 batch pineapple salsa
avocados, sliced
queso fresco, crumbled

To make the bean spread: On the stove top in a small pan or in microwave (covered) in a microwave safe dish, heat beans through until very warm. Stir in cumin, garlic powder, and salt & pepper. Using an immersion blender, blend beans until the black beans puree in with the re-fried beans. Make bean spread as chunky or soft as desired. Set aside. Lay out tostadas on the counter, slather with bean spread, top with fresh avocado slices, a couple tablespoons of the pineapple pico, and then sprinkle with the queso fresco. Serve immediately and enjoy!
Pineapple Pico De Gallo
2 C diced fresh pineapple
1/2 C chopped fresh cilantro
1/2 C diced red onion
1 medium jalapeno, seeded, and diced
2 T fresh lime juice
1/4 t cumin
1/4 t salt
1/8 t black pepper

Prepare pineapple picco: Chop all ingredients, add to a small bowl, then toss together.

Studio 5 Kitchen Sponsored by: Blendtec

Add comment