Description
A vibrant and crunchy dish featuring black beans and a zesty jalapeรฑo-feta sauce, perfect for a quick dinner or fun appetizer.
Ingredients
Scale
- 8 corn tostadas
- 1 can black beans, rinsed and drained
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup jalapeรฑos, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat a skillet over medium heat. Add the rinsed black beans and warm them through, stirring occasionally.
- Whisk together the olive oil, lime juice, chopped jalapeรฑos, and half of the crumbled feta cheese. Season with salt and pepper to taste.
- Layer each tostada with warmed black beans, then top with shredded lettuce and diced tomatoes.
- Drizzle the jalapeรฑo-feta sauce over each tostada, followed by a sprinkle of the remaining feta cheese.
- Serve immediately and enjoy the bold flavors of your tostadas!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Itโs best to keep the sauce separate to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg