Since I’ve moved to Las Vegas I’ve had to find different ways to help me adjust to the hotter weather. An easy way I found to keep cool and fresh this summer was to use recipes that didn’t require me to use the stove or oven. Because let’s face it guys, the stove AND especially the oven are not your friends when it’s hot out!
For today’s post I’ve partnered with Bush’s Beans to share with you all one of my go to recipes this summer, Avocado and Bean Tostadas! Like I mentioned earlier, I try not to use the oven when preparing meals since it tends to heats up my house. I had to really get creative with some meals that feel both filling and satisfying!
The two main ingredients in this tostada spread are avocado and beans! I’m obsessed with avocados and so the mix of avocados and beans was a no brainer. For this recipe I like to use two different beans because they are healthy and give the spread more flavor.
For the spread I used the black and kidney beans both from Bush’s Beans! I love how Bush’s Beans offer a variety of beans as well as have both regular and reduced sodium beans! For this recipe I prefer to use the reduced sodium version since I’m trying to reduce my daily sodium intake.
Bush’s Beans are always available at Wal-Mart for an everyday low price that you just can’t beat anywhere else. Every time I go to Wal-Mart, their Bush’s Bean display is fully stocked with all the different beans! Makes life easier! Right?
So if you’re looking for an easy and healthy meal or snack to make this summer, keep reading to find out how I make these Avocado and Bean Tostadas!
By the way, these tostadas make a perfect side dish for your summer barbeques or as a snack for game day!
1 can Bush’s Black Beans
1 can Bush’s Kidney Beans
Pinch of salt
Take your can of beans and place the beans in a strainer. Run cold water to rinse the beans. I like to leave the beans to drip while I prepare the rest of the ingredients!
Next peel and mash your avocado in a bowl. Place your diced tomato and chopped onion in the bowl and mix the avocado with the tomato and onion. Don’t forget to grab those beans from the strainer and place them in the bowl and lightly mix them into the rest of the mix.
Then, take a lemon and squeeze it into the bowl (this provides more flavor.) Now take a pinch of salt and drizzle it over the bowl and mix. You can add more salt depending on your liking. I’m trying hard to reduce my salt intake, so a pinch of salt was good for me : )
Lastly, grab a cover to place over the bowl and put the bowl in the fridge for 30 minutes before serving.
You can use tortilla chip and use this mix as a dip or as a spread on your tostada like I did! It’s SO good and hardly takes any time to make!
What Bush’s Beans is your favorite? Comment down below, I would love to know!