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Black Bean Tostadas with Pickled Veggies

Black Bean Tostadas with Pickled Veggies

Make a small batch of quick-pickled vegetables for these tasty tostadas. If you don’t have white wine vinegar, use cider or red wine vinegar instead.


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Black Bean Tostadas with Pickled Veggies

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By: Whole Foods Market
4 serves


  • 1 large carrot, shredded (about 1/2 cup)
  • 1 red bell pepper, thinly sliced
  • 1/4 cup sliced green onions
  • 1/4 cup white wine vinegar
  • 8 corn tortillas
  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed, mashed
  • 1 teaspoon no-salt-added chili powder
  • 1 cup shredded romaine lettuce
  • 1/2 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons toasted pumpkin seeds



  1. Place carrot, pepper, green onions and vinegar in a medium bowl and let marinate about 1 hour. Drain vegetables and return to the bowl.

  2. Meanwhile, preheat the oven to 400°F. Place tortillas on 2 sheet pans and bake 5 minutes; flip and bake until tortillas just become crisp and begin to brown around edges, about 5 minutes more.

  3. Stir beans and chili powder together, and spread evenly over tortillas. Top with pickled vegetables, lettuce, avocado, cilantro and pumpkin seeds, and then serve.

Recipe Notes

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Nutritional Info:

Per Serving: Serving size: 2 tostadas, 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 40mg sodium, 40g carbohydrates, (10 g dietary fiber, 3g sugar), 8g protein.

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