For the Tostadas: Tostada shells Cooked black beans (or pinto beans) Lettuce shredded Mexican crema (or sour cream) For Guacamole: Avocados White onion finely diced Lime juice Garlic clove mashed Salt For the Pico de Gallo Tomatoes diced Onion diced Cilantro chopped Jalapeño pepper chopped Lime juice Salt to taste
For the Tostadas: Tostada shells Cooked black beans (or pinto beans) Lettuce shredded Mexican crema (or sour cream) For Guacamole: Avocados White onion finely diced Lime juice Garlic clove mashed Salt For the Pico de Gallo Tomatoes diced Onion diced Cilantro chopped Jalapeño pepper chopped Lime juice Salt to taste
Add avocado to a bowl and mash it with a fork. For a smoother consistency, use an immersion blender.
Add diced onion, garlic, jalapeno, lime juice, and a pinch of salt. Mix to combine, adjust salt to taste, and set aside.
Add tomatoes, onions, jalapeño peppers, and cilantro to a bowl. Add lime juice and season with salt. Mix, adjust salt to taste and set aside.
Spread a spoonful of guacamole on a tostada. Add some black beans, lettuce, and pico de gallo on top. Drizzle with Mexican crema (or sour cream). Repeat until no more tostadas.
My son loves it as an after school snack. Or serve with some eggs for breakfast.