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Cooking 101
This Enchilada Bean Avocado Tostada is a quick and satisfying vegan lunch option. With a delicious blend of savory Heyday Enchilada Black Beans, creamy avocado, and our Herby Chimichurri sauce, all nestled on a crunchy Vista Hermosa Corn Tortilla and topped with our Zesty Jalapeño Aioli; this dish is a burst of flavor that comes together effortlessly in just 15 minutes.
Chef Tip: For an extra crispy tostada, make sure your pan is well-heated before toasting the tortilla. This ensures a golden, crunchy texture that perfectly complements the creamy beans and avocado.
1 pouch Havens Kitchen Herby Chimichurri
1/4 avocado, sliced
Pickled red onion
Cilantro, optional
1 lime, cut into wedges
In a hot pan with oil toast tortilla on both sides. In a separate pot, heat enchilada black beans over medium-low heat, stirring occasionally, about 5 minutes.
Layer tostada with enchilada black beans. Add avocado, drizzle of Herby Chimichurri, and Zesty Jalapeño Aioli, then top with pickled red onion, and cilantro. Serve and enjoy!
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