Avocado Tostadas

Adapted from: Ruth Soukup

Serves: 4-5

Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:

1 can (454 g / 16 oz) refried beans, vegetarian

1/2 tsp chili powder (1/8 tsp or to taste in Australia)

1/2 tsp cumin

1 lime

227 g (8 oz) pico de gallo

tortilla chips or crispy corn tortillas

2 avocados, thin sliced

115 g (4 oz) cotija cheese or Danish feta, crumbled

115 g (4 oz) black olives, sliced

sour cream (optional)

Pico de gallo:

60 g (2 oz) onion, minced (about 1/4 of a medium onion)

2 tomatoes, seeded and chopped small

1 jalepeño, finely diced

I love this recipe because it brings together fresh ingredients into one delicious whole part. I used to eat it as tostadas but then it was too time consuming to make the tostadas, assemble them, and then messily eat them. Converting this recipe to a layered dip is blasphemous but painless and I endorse it 100%. 

At the local supermarket in Australia, I cannot find cotija--Danish feta, a softer version of traditional feta, works well for this recipe. As for the pico de gallo... purchase store-bought if you can--I refuse to consume coriander/cilantro leaf so I'm left to making it from scratch sans herb. 

Ingredients:

1 can (454 g / 16 oz) refried beans, vegetarian

1/2 tsp chili powder (1/8 tsp or to taste in Australia)

1/2 tsp cumin

1 lime

227 g (8 oz) pico de gallo

tortilla chips or crispy corn tortillas

2 avocados, thin sliced

115 g (4 oz) cotija cheese or Danish feta, crumbled

115 g (4 oz) black olives, sliced

sour cream (optional)

Pico de gallo:

60 g (2 oz) onion, minced (1/4 of an onion)

2 tomatoes, seeded and chopped small

1 jalepeño, finely diced

Directions:
1. In a small bowl, mix beans, chili powder, cumin, and lime juice. Heat in the microwave or on the stovetop until warm.

2. Combine the pico de gallo ingredients together in a small bowl.

3. To create a tostada, place bean mixture on tortilla, then add avocado, pico de gallo, cotija, olives, and a squeeze of lime.

4. Alternatively, create a layered dip, including the sour cream, and serve with tortilla chips.