10-Minute Pineapple & Black Bean Tostadas

On those days when you totally don’t want to cook -- and we all know those days come -- I have one word for you: TOSTADAS.
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10 Minutes Prep
10 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1 (12-count) package Old El Paso™ Tostada Shells
  • Small check mark in a circle icon 2 (16-ounce) cans Old El Paso™ Black Bean Refried Beans
  • Small check mark in a circle icon 2 avocados, peeled, pitted and sliced
  • Small check mark in a circle icon 1 batch pineapple salsa (see below)
  • Small check mark in a circle icon crumbled queso fresco
  • Small check mark in a circle icon 2 cups diced fresh pineapple
  • Small check mark in a circle icon ⅔ cup loosely-packed chopped fresh cilantro
  • Small check mark in a circle icon ½ cup diced red onion
  • Small check mark in a circle icon 1small jalapeno, seeded and finely-chopped
  • Small check mark in a circle icon 2 tablespoons fresh lime juice
  • Small check mark in a circle icon ¼ teaspoon ground cumin
  • Small check mark in a circle icon ¼ teaspoon salt
  • Small check mark in a circle icon ⅛ teaspoon black pepper
Preparation
  1. To Make The Pineapple Salsa: Toss all ingredients together until combined.
  2. To Make The Tostadas: Place a tostada shell on a flat work surface. Carefully spread a large spoonful of the refried beans evenly on top of the tostada.
  3. Top with a few slices of avocado, then add on a large spoonful of pineapple salsa. Sprinkle with a pinch of queso fresco. Serve immediately.