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mexican

Chayote and Black Bean Tostadas with Avocado and Quick Pickled Onion

This dish pairs corn tostada shells with cooked black beans, drained, chayote, peeled and diced and avocado, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

21 g Protein
88 g Carbohydrates
30 g Fat
28 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 2 piece (30g) corn tostada shells 140 kcal
  • 162g cooked black beans, drained 214 kcal
  • 198g chayote, peeled and diced 50 kcal
  • 81g avocado, sliced 130 kcal
  • 45g red onion, thinly sliced 18 kcal
  • 18g lime juice 5 kcal
  • 9g vegetable oil 80 kcal
  • 1 tsp (2g) ground cumin 8 kcal
  • 7g fresh cilantro, chopped 2 kcal
  • 0.5 tsp (1g) granulated sugar 4 kcal
  • 0.25 tsp (1g) kosher salt 0 kcal

Cooking instructions

  1. red onionlime juicegranulated sugarkosher salt
    In a small bowl, toss sliced onion with lime juice, a pinch of salt, and sugar. Let sit 10 minutes to quick-pickle.
  2. cooked black beanschayotevegetable oilground cumin
    Heat oil in a skillet over medium. Add chayote and cook until tender-crisp, 6-8 minutes. Stir in black beans and cumin; warm 2 minutes.
  3. corn tostada shells
    Warm tostada shells briefly in the oven or a dry skillet to crisp.
  4. corn tostada shellscooked black beanschayoteavocadored onion
    Assemble tostadas with the chayote-bean mixture, avocado slices, and pickled onion.
  5. fresh cilantro
    Finish with cilantro and hot sauce if desired.

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