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Avocado Tostadas with Chipotle Cashew Cream

Avocado Tostadas -


• 3 corn tostadas

• 1 avocado, sliced

• ½ cup low sodium cooked black beans

• 1 TSP olive oil

• ½ onion, sliced

• fresh cilantro, chopped

• optional toppings: chopped tomato, chopped romaine, salsa, sautéed bell peppers and mushrooms


  1. Place black beans and olive oil in a bowl and mix with a fork to make into a paste.

  2. Cover the tostadas in the black bean olive oil mixture using a fork to spread.

  3. Slice avocado and onions and place on top of the tostadas and garnish with cilantro. Add additional toppings as desired.

Chipotle Cashew Cream -


• 1 cup raw cashews

• 3/4 cup filtered water

• juice from 1/2 lemon

• 1/4 TSP sea salt

• cayenne powder and chipotle pepper powder to taste


  1. Place cashews in a bowl and pour in water. The water should cover the cashews by about 1 inch. Soak cashews in the refrigerator overnight.

  2. After soaking, rinse and drain the cashews. Discard the soaking liquid.

  3. Place the soaked cashews, 3/4 cup fresh water, sea salt and lemon juice into a blender. Start on low and slowly increase the speed, blending for about 3 minutes until you reach a smooth, silky consistency. Add more water as you blend if you prefer a thinner consistency.

  4. Store in an airtight glass container in the refrigerator. Cashew cream will stay fresh for about 1 week. Enjoy with a dash of cayenne and chipotle pepper for a kick!

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