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Smoky Bean, Bacon and California Avocado Tostadas

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Total Time: 20 min

Cook Time:

Nutrition information
per serving

Amp up your tostada by topping it with fresh California Avocados, green beans and bacon.

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Serves: 4

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Marinated California Avocados 2 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice 2 Tbsp. Extra virgin olive oil 3 Tbsp. freshly squeezed lime juice 2 scallions, very thinly sliced 1/2 bunch cilantro, roughly chopped As needed Salt and freshly ground black pepper, to taste Smoky Bean, Bacon and California Avocado Tostadas 3 cups water 1 cup trimmed green beans, cut on the diagonal into 1-inch pieces 4 slices bacon, thinly sliced crosswise 2 Tbsp. canola oil 3 Tbsp. white wine vinegar 1 Tbsp. honey 1 Tbsp. Dijon mustard 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can red kidney beans, drained and rinsed 4 (6-inch) corn tortillas, fried until crisp Marinated California Avocados (see the make-ahead recipe above)
  1. In a medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper, to taste. Chill up to 30 minutes before serving.
  2. Serve on Smoky Bean, Bacon and California Avocado Tostadas.

Smoky Bean, Bacon and California Avocado Tostadas

  1. Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool in the refrigerator.
  2. Meanwhile, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette.
  3. In a large mixing bowl, combine green beans, black beans, red kidney beans and bacon.  Pour on vinaigrette and gently toss to evenly coat. Chill until serving time.
  4. To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with Marinated California Avocados and serve immediately.

Copyright © 2008, Mary Sue Milliken and Susan Feniger.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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