| | | > Edamame Avocado Tostadas

Edamame Avocado Tostadas

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I shared these on Instagram last summer and have been meaning to add them to the site for you because I know I can’t be the only one who craves solid Mexican food !!

These edamame avocado tostadas are sooo satisfying and refreshing !! They’re also super filling because edamame is packed with protein and the avocado is high in fiber and healthy fats.

If you’re short on time, feel free to take a few shortcuts! You can buy ready made tostadas & guacamole – do what works for you! Hope you love them ! (You can watch me make them here)

Edamame Avocado Tostadas

Edamame Avocado Tostadas

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The Chutney Life

Ingredients

For the Edamame Avo Smash, blend:


  • 1 avocado

  • 1/2 cup cooked edamame

  • 1 jalapeño

  • 1 clove of garlic

  • 1/4 tsp salt

  • a small squeeze of lime until smooth


Corn & Black Bean Salsa (mix the following in a big bowl)

  • 1 cup black beans

  • 1 chopped tomato

  • 1/4 cup finely diced red onion

  • 2 sliced scallions

  •  2 tsp taco seasoning,

  • 1/3 cup shredded Mexican blend cheese

  •  1/2 cup corn 

Directions

  1. For the Edamame Avo Smash: In a blender, combine 1 avocado, 1/2 cup cooked edamame, 1 jalapeño, 1 clove of garlic, 1/4 tsp salt & a small squeeze of lime until smooth. Set aside.
  2. For the Corn & Black Bean Salsa: mix the following into a large mixing bowl: 1 cup black beans, 1 chopped tomato, 1/4 cup finely diced red onion, 2 sliced scallions, 2 tsp taco seasoning, 1/3 cup shredded Mexican blend cheese, 1/2 cup corn 
  3. Brush your corn tortillas with oil on both sides, sprinkle with salt and bake in the oven at 400 for about 4 minutes on each side. You can also pop these in a toaster oven until golden. (They brown quickly so keep an eye). Let the tostada shells cool on a wired rack- this will help them crisp more. You can also buy ready made tostada shells!
  4. Spread a spoonful of the avocado mash on each baked tortilla
  5. Top with a handful of chopped romaine lettuce
  6. Add a few spoonfuls of the corn and black bean salsa and enjoy ! *You can also drizzle on some sour cream & hot sauce for more flavor !
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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THE edamame spread and black bean mixture was delicious. However, the corn tortillas were extremely hard and difficult to eat. I followed the instructions exactly as written. I would use flour tortillas if i were to make this again.

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