Tostadas de Frijol con Aguacate y Queso Fresco (Bean and Avocado Tostadas)
Crisp tostadas topped with warm black beans, smashed avocado, fresh pico de gallo and salty queso fresco.
Made with Fresh pico de gallo and Tostadas and totopos (tortilla chips) and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.35 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made frijoles negros (see the base recipe) in a pan with a splash of water and mash roughly. Keep warm.
- 2
Halve and stone the avocados, scoop the flesh into a bowl and mash with the lime juice and salt.
- 3
Check your ready made tostadas (see the base recipe) are crisp. If they have softened, warm them in a 180°C (160°C fan) oven for 4 minutes.
4 min - 4
Spread each tostada with beans, then avocado, and top with lettuce.
- 5
Spoon over your ready made pico de gallo (see the base recipe), drain off excess juice first, and finish with queso fresco.
- 6
Eat straight away, because tostadas soften quickly once topped.
Tips
- Spread the beans right to the edge. It seals the tostada and stops the avocado making it soggy.
- Drain the pico de gallo so it adds freshness without extra liquid.
- Assemble just before eating. Tostadas stay crisp for only a few minutes once topped.
Storing and freezing
Best eaten immediately. Keep the toppings separately in the fridge for up to 2 days, and the avocado with the lime juice pressed against it.
Questions
Can I make these vegan?
Yes. Leave out the queso fresco and add extra avocado and a pinch of salt.
Can I serve them as party food?
Yes. Use small tostadas or break larger ones, top at the last minute and serve in a single layer.
Can I use refried beans instead?
Yes, but whole mashed black beans give a more rustic texture. Warm either one first so the tostada does not go cold.
More made with fresh pico de gallo
Tacos de Nopales Asados (Griddled Cactus Tacos)
GFDFEFTacos de Mar y Tierra (Surf and Turf Tacos with Chicken and Garlic Prawns)
GFDFEFQuesadillas de Chorizo con Rajas (Chorizo and Poblano Strip Quesadillas)
GFEFNFSopa de Lentejas al Adobo (Mexican Lentil Soup)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.