These Mini Avocado Tostadas are crispy, colorful, and irresistibly creamy — a perfect plant-based appetizer or snack. Built on crunchy mini tortillas and topped with zesty avocado mash, black beans, and fresh garnishes, they’re ideal for parties, potlucks, or taco nights.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsMakes 12–16 mini tostadas
For the Tostadas
6 small corn tortillas, cut into 2.5–3" circles using a biscuit cutter (or buy mini rounds)
2 tbsp neutral oil (avocado or canola)
Pinch of salt
For the Avocado Mash
2 ripe avocados
1 tbsp lime juice
¼ tsp garlic powder or 1 small grated garlic clove
Salt & pepper to taste
Optional: pinch of chili flakes or cumin
Toppings (customizable)
½ cup black beans (drained & rinsed)
¼ cup crumbled queso fresco or cotija
2 tbsp finely diced red onion
2 tbsp chopped cilantro
½ jalapeño, finely diced (optional)
Cherry tomatoes, quartered (optional)
Tajin or chili-lime seasoning (optional)
Make the Mini Tostadas
1
Preheat oven to 400°F (200°C) .
Cut tortillas into small rounds (or use whole if mini already).
Brush lightly with oil and sprinkle with salt.
Arrange on a baking sheet and bake for 8–10 minutes , flipping halfway, until golden and crisp.
Let cool completely (they crisp more as they cool).
Prepare the Avocado Mash
2
In a bowl, mash avocados with lime juice, garlic, salt, and pepper. Keep it chunky or smooth to your liking.
Assemble the Tostadas
3
Spoon or pipe a generous dollop of avocado onto each crisp round.
Top with a few black beans, queso fresco, red onion, cilantro, and jalapeño or tomato if using.
Finish with a pinch of Tajín or extra lime zest for flair.
Pairing Suggestions
Tips & Notes
5
No mini tortillas? Cut full-size ones with a cookie cutter — or break tostada shells into rustic chips and serve deconstructed.
Make ahead: Avocado mash can be made 1–2 hours ahead with extra lime juice and plastic wrap pressed directly on the surface.
Add protein: Top with grilled shrimp, shredded chicken, or pulled jackfruit for extra substance.
Vegan version: Use vegan cheese or skip queso altogether.
Ingredients Makes 12–16 mini tostadas
For the Tostadas
6 small corn tortillas, cut into 2.5–3" circles using a biscuit cutter (or buy mini rounds)
2 tbsp neutral oil (avocado or canola)
Pinch of salt
For the Avocado Mash
2 ripe avocados
1 tbsp lime juice
¼ tsp garlic powder or 1 small grated garlic clove
Salt & pepper to taste
Optional: pinch of chili flakes or cumin
Toppings (customizable)
½ cup black beans (drained & rinsed)
¼ cup crumbled queso fresco or cotija
2 tbsp finely diced red onion
2 tbsp chopped cilantro
½ jalapeño, finely diced (optional)
Cherry tomatoes, quartered (optional)
Tajin or chili-lime seasoning (optional)
Directions Make the Mini Tostadas
1
Preheat oven to 400°F (200°C) .
Cut tortillas into small rounds (or use whole if mini already).
Brush lightly with oil and sprinkle with salt.
Arrange on a baking sheet and bake for 8–10 minutes , flipping halfway, until golden and crisp.
Let cool completely (they crisp more as they cool).
Prepare the Avocado Mash
2
In a bowl, mash avocados with lime juice, garlic, salt, and pepper. Keep it chunky or smooth to your liking.
Assemble the Tostadas
3
Spoon or pipe a generous dollop of avocado onto each crisp round.
Top with a few black beans, queso fresco, red onion, cilantro, and jalapeño or tomato if using.
Finish with a pinch of Tajín or extra lime zest for flair.
Pairing Suggestions
Tips & Notes
5
No mini tortillas? Cut full-size ones with a cookie cutter — or break tostada shells into rustic chips and serve deconstructed.
Make ahead: Avocado mash can be made 1–2 hours ahead with extra lime juice and plastic wrap pressed directly on the surface.
Add protein: Top with grilled shrimp, shredded chicken, or pulled jackfruit for extra substance.
Vegan version: Use vegan cheese or skip queso altogether.
