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Mex-Med Tostadas with Avocado, Cannellini Beans, and Roasted Cherry Tomato Salsa

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Mex-Med Tostadas with Avocado, Cannellini Beans, and Roasted Cherry Tomato Salsa
Nutrition Facts
6 serving per container
Serving size 1 serving
Calories 248.8
% Daily Value*
Total Fat 12.8g
Saturated Fat 1.8g
Trans Fat 0g  
Polyunsaturated Fat 1.8g  
Monounsaturated Fat 8.4g  
Cholesterol 0mg
Sodium 156.0mg
Total Carbohydrates 31.7g
Dietary Fiber 7.9g
Total Sugars 6.0g  
  Includes 0g Added Sugars
Protein 5.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe by Pati Jinich

Ingredients

  • 1/2 c. thinly sliced red onion
  • 6 T. freshly squeezed lime juice
  • 1 pt. cherry tomatoes
  • 1 ea. Serrano or jalapeño chile
  • 3 T. olive oil, divided
  • 3/4 t. kosher or sea salt, divided
  • 1/2 t. freshly ground black pepper
  • 6 ea. unsalted white corn tortillas
  • 1/2 c. chopped white onion
  • 1-1/2 c. unsalted home-cooked cannellini beans with their broth
  • 2 T. chopped fresh cilantro, plus 2 T. for garnish
  • 1/4 t. brown sugar
  • 1 ea. ripe Avocados From Mexico, halved, pitted, meat scooped out and sliced
Text Me Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Combine the red onion and the lime juice in a small bowl. Set aside.
  3. Place the cherry tomatoes and chile on a rimmed baking sheet. Toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Roast, stirring once halfway through, for 20 to 25 minutes until the tomatoes are blistered and beginning to burst.
  4. Spread the tortillas on a baking sheet and place them in the oven, as well. Bake for 10 to 12 minutes, turning once in between, until crisp.
  5. Meanwhile, heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté until softened, about 4 to 5 minutes. Reduce heat to medium and add the cannellini beans and some of their broth. Mash the beans with a masher, stir in 1/2 teaspoon salt, and cook until they have warmed and thickened, about 5 to 6 minutes. Turn off heat.
  6. Remove the baked tortillas from the oven and set aside.
  7. When the roasted cherry tomatoes are ready, remove the chile from the and set aside to cool. Transfer the tomatoes, along with their juices, to a bowl and pour in the red onion along with the lime juice it has been pickling in. Add the cilantro and brown sugar and stir to combine.
  8. When cool enough to handle, mince the roasted chile and incorporate it into the cherry tomato mixture to complete the salsa.
  9. To assemble the tostadas, spread about 2 heaping tablespoons of the mashed beans on each tostada, spoon on a couple tablespoons of the salsa, and top with a couple slices of avocado. Garnish with cilantro and serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Mex-Med Tostadas with Avocado, Cannellini Beans, and Roasted Cherry Tomato Salsa
Amount Per Serving 6
Calories 248.8 Calories from Fat 0
% Daily Value*
Total Fat 12.8g
Saturated Fat 1.8g
Trans Fat 0g  
Polyunsaturated Fat 1.8g  
Monounsaturated Fat 8.4g  
Cholesterol 0mg
Sodium 156.0mg
Total Carbohydrates 31.7g
Dietary Fiber 7.9g
Total Sugars 6.0g  
  Includes 0g Added Sugars
Protein 5.8g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 0mg
Iron 0mg
Potassium 0mg
* Percent Daily Values are based on a 2000 calorie diet.

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