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Red Bean & Avocado Tostadas with Creamy Cilantro Sauce

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  • Corn tortillas (I used two)
  • Avocado (I used one avocado)
  • Red bell pepper, cut into small slices (I used half of a large pepper)
  • Red beans (you may substitute black beans)
  • Shredded cheese (Cheddar, Monterrey Jack, Mexican Blend--whatever)
  • Cilantro (a handful--adjust  to fit your tastes)
  • Taco seasoning
  • 1/3 cup Light sour cream (you may substitute Greek or plain yogurt)
  • 1 teaspoon chopped garlic
  • Salt and pepper to taste (I also used Cayenne pepper)
  • Olive oil


Preheat oven to 350.

Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4-5 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes (Watch closely to avoid burning your tostadas!). Remove from heat and set aside.

In a small bowl, mash avocado with some salt and taco seasoning until it resembles guacamole. Set aside. Heat some olive oil in a small frying pan and add the sliced red bell pepper, some taco seasoning, and a bit of Cayenne pepper for a little heat. Saute for about 2-4 minutes.

For the sauce:
In a food processor or blender, puree the cilantro, sour cream/ yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your tastes.

To assemble: 
Top the crispy tortillas with beans, avocado, bell peppers, and a little cheese. Drizzle with cilantro sauce.

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