10-Minute Pineapple & Black Bean Tostadas

Name: 10-Minute Pineapple & Black Bean Tostadas
Prep time: PTH10M
Total time: PTH10M
Yield: 12 serving(s)
Ingredients: 1 1 (12-count) package Old El Paso™ Tostada Shells; 2 2 (16-ounce) cans Old El Paso™ Black Bean Refried Beans; 3 2 avocados, peeled, pitted and sliced; 4 1 batch pineapple salsa (see below); 5 crumbled queso fresco; 6 2 cups diced fresh pineapple; 7 ⅔ cup loosely-packed chopped fresh cilantro; 8 ½ cup diced red onion; 9 1small jalapeno, seeded and finely-chopped; 10 2 tablespoons fresh lime juice; 11 ¼ teaspoon ground cumin; 12 ¼ teaspoon salt; 13 ⅛ teaspoon black pepper

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.

10 Minutes Prep

10 Minutes Total

12 Servings

Ingredient List

1 (12-count) package Old El Paso™ Tostada Shells
2 (16-ounce) cans Old El Paso™ Black Bean Refried Beans
2 avocados, peeled, pitted and sliced
1 batch pineapple salsa (see below)
crumbled queso fresco
2 cups diced fresh pineapple
⅔ cup loosely-packed chopped fresh cilantro
½ cup diced red onion
1small jalapeno, seeded and finely-chopped
2 tablespoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper

Preparation

To Make The Pineapple Salsa: Toss all ingredients together until combined.
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.
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.