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.
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).
In a bowl, mash avocados with lime juice, garlic, salt, and pepper. Keep it chunky or smooth to your liking.
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.
Drinks:
Classic or Spicy Margarita
Paloma (grapefruit + tequila)
Agua Fresca (cucumber mint or hibiscus)
Other Canapés to Serve With:
Mini Elote Cups
Mango Shrimp Ceviche Spoons
Plantain Chips with Salsa Verde
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.
16 servings