10-Minute Pineapple & Black Bean Tostadas

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.
  • 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
Recipe Continues Below


  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.

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