Finding healthy go-to meal options that are quick without sacrificing flavor can sometimes be a challenge. Honestly, sometimes what I throw together for a meal isn’t always the best for you. This recipe from Tasty Kitchen member, Lindsay for Healthy Black Bean Tostadas with Cilantro Sauce can change all of that. This recipe can be totally prepped ahead and refrigerated to be able to put together later in under 10 minutes. And although I’ve made black bean tostadas before, the cilantro sauce in this recipe makes this recipe over the top in flavor. The sauce alone will be something that I make jars of to keep on hand for a salad dressing. Made with only plain Greek yogurt, garlic, cilantro and salt, it’s crazy low in calories. And it’s crazy good. And crazy easy. I’m not kidding. Crazy.

 
 
 

To get started you’ll need: black beans, chili powder, cumin, cayenne pepper, water, cilantro leaves (not shown), plain Greek yogurt, garlic, salt, flour tortillas, diced tomatoes, avocado, and shredded lettuce.

 
 
 

Whoops, forgot the cilantro leaves in the above photo. Use fresh cilantro for this recipe. Dried cilantro just won’t make for the same tasty sauce.

Other toppings could be added if desired. Lindsay suggests cheese, lime wedges, salsa, roasted corn and peppers.

 
 
 

Begin by preheating the broiler, and draining the beans.

 
 
 

In a blender or food processor (or with a little mashing and mixing by hand), puree the black beans, chili powder, cumin and cayenne pepper. Add a little of the water as needed to help blend the ingredients together. Blend for about a minute or so. You’ll see a little texture was left in the mixture. Cover and set aside.

 
 
 

To create the sauce, blend together the cilantro, yogurt, garlic and salt in a blender or food processor until combined. Adjust seasonings to your taste.

Both the black bean mixture and cilantro sauce can be prepared ahead and refrigerated, making this a quick healthy go-to meal or snack.

 
 
 

In the preheated oven, place tortillas directly on the oven rack and broil each side for about 3-5 minutes or until browned and crispy.

 
 
 

I set out all the ingredients and let everyone fix their own. It was a tostadas bar, y’all. I should’ve made more cilantro sauce. It disappeared quickly.

 
 
 

Begin building the tostada by topping a tortilla with the black bean mixture.

 
 
 

Next add tomatoes, lettuce and avocado.

 
 
 

Then the pièce de résistance: the cilantro sauce. (I guess that should be the Spanish equivalent for pièce de résistance instead?)

Oh my. Delish!

Thanks to Lindsay for this healthy, but very tasty option. Check out Lindsay and her husband Bjork’s other offerings over at Pinch of Yum.

 
 

Printable Recipe

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.