Easy Spinach, Black Bean and Guacamole Tostadas Recipe

Name: Easy Spinach, Black Bean and Guacamole Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 teaspoon extra-virgin olive oil; 8 corn tortillas; 1 can (14.5 oz) black beans, drained and rinsed; 1 1/2 tablespoon Old El Paso™ taco seasoning mix; 8 cups baby spinach; 2 avocados; 1/2 cup chopped cilantro; 1 lime; 1 pinch coarse salt; 2 cups shredded cheddar cheese

Ingredients

1 teaspoon extra-virgin olive oil
8 corn tortillas
1 can (14.5 oz) black beans, drained and rinsed
1 1/2 tablespoon Old El Paso™ taco seasoning mix
8 cups baby spinach
2 avocados
1/2 cup chopped cilantro
1 lime
1 pinch coarse salt
2 cups shredded cheddar cheese

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 8 servings

Instructions

Preheat oven to 400°F.
Lightly brush the corn tortillas with the oil.
Cooking spray is fine too.
Arrange them on a rimmed baking sheet and bake for 4 minutes on one side.
Flip and bake 4 more minutes, or until crispy.
Set aside.
In a small saucepan, bring the beans to a medium-low heat.
Add the taco seasoning, a few of the cilantro leaves and a good pinch of salt.
Toss to combine.
Keep it on low while you make the rest of the meal.
Bring a large skillet to a medium heat.
Add the spinach and toss to wilt, 2 minutes.
In a small bowl, add the two avocados, the rest of the cilantro, about 2 tbs. of the lime juice, another pinch of taco seasoning, and a pinch of salt.
Mash until you get a smooth guacamole.
Layer a little of the spinach on each crispy tortilla.
Top with seasoned beans, shredded cheese and a dollop of guacamole.
Serve immediately!