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Mexican Roasted Black Beans Tostadas
A roasted Mexican black bean tostada dish with poblano peppers and avocado, finished with cumin and salsa verde, served over corn tortillas.
Ingredients
Instructions
Drain and season the black beans, then grill them over medium-high heat until well browned, about 9 minutes.
Add the poblano peppers and avocado, cooking until softened, about 7 minutes.
Stir in the cumin and salsa verde for 3 minutes.
Warm the corn tortillas separately.
Let the beans simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
