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Loading...Amp up your tostada by topping it with fresh California Avocados, green beans and bacon.
Smoky Bean, Bacon and California Avocado Tostadas
Total Time:
20min
Cook Time:
20min
Ingredients
Serves:
4
| 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) |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
- Serve on Smoky Bean, Bacon and California Avocado Tostadas.
Smoky Bean, Bacon and California Avocado Tostadas
- 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.
- 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.
- 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.
- 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.
NUTRITION INFORMATION
PER SERVING
Marinated California Avocados
Per Serving: 184 calories; 17.4 grams fat (2 sat, 12 mono, 1.8 poly); 0 mg cholesterol; 134 mg sodium; 2.6 grams fiber
Smoky Bean, Bacon and California Avocado Tostadas
Per Serving: 347 calories; 11.5 grams fat (1.7 sat, 5.6 mono, 2.5 poly); 5.4 mg cholesterol; 812 mg sodium; 12 grams fiber
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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