A Mexican vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Avocados and fresh cilantro can be prone to pesticide use, making them better organic choices. Black beans are low-residue, so the organic benefit is modest.

Ingredients

• 8 corn tostada shells
• 2 cups cooked black beans
• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 teaspoon chili powder
• 1 lime, juiced
• to taste sea salt
• to taste freshly ground black pepper
• 2 ripe avocados, sliced
• 1 cup fresh tomato salsa
• 1/4 cup fresh cilantro, chopped
• to taste hot sauce (optional)

Method

1. Heat the olive oil in a pan over medium heat and sauté the onion until translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the cooked black beans, cumin, coriander, and chili powder.
4. Mash some of the beans with the back of a fork for a chunky texture.
5. Add lime juice, then season with salt and pepper to taste.
6. Warm the tostada shells in an oven for 5 minutes or until slightly crisp.
7. Spread a generous amount of the bean mixture on each tostada shell.
8. Top with avocado slices, salsa, and fresh cilantro.
9. Serve with hot sauce on the side, if desired.

Notes

• You can prepare the black bean mixture ahead and keep it in the fridge for up to two days.
• Use homemade or store-bought salsa depending on preference.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.