Servings: 4

Weight Watcher Smart Points: 24

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 avocado
  • 1 can black beans (15 ounces)
  • ½ cup canola oil
  • ¼ cup chopped cilantro
  • 4 corn tortillas
  • ¼ teaspoon cumin
  • 2 cups shredded green cabbage
  • 2 green onions
  • ¼ teaspoon ground pepper
  • ¼ teaspoon onion powder
  • ½ cup salsa
  • 1 ½ cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 large tomato


  1. For the Toppings: Shred the cabbage
  2. Dice the tomato
  3. Chop the onions (including the green sections), and the cilantro
  4. Cut the avocado in half and scoop out each half with a spoon
  5. Then cut in lengthwise slices
  6. Set aside each of the toppings (including the salsa and sour cream).For the Beans: Warm the beans in a small pan
  7. Add the cumin, onion powder, and pepper
  8. Stir together.For the Tortillas: In a small skillet, heat the oil on medium heat
  9. Add one tortilla to the oil
  10. Cook the tortilla until each side is a light golden color
  11. Then repeat for each of the remaining tortillas, one at a time
  12. Lay the tortillas on a paper towel to drain off the excess oil.Making the Tostada: Add about 2 tablespoons of beans to the top of each tortilla shell
  13. Try to spoon out just the beans, not the juice
  14. An option is to drain the beans or use a slotted spoon
  15. Then top the warm beans with some of the cheese.Next, add the salsa
  16. Then add the shredded cabbage, more shredded cheese, green onions, tomatoes, cilantro, and a couple slices of avocado
  17. Lastly, top with a dollop of sour cream.

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