Fried Avocado and Black Bean Tostadas

In my day job, I work for a recycling company. The past year has been super busy for me, as I travel quite a bit for work and been volunteering for a non-profit recycling association. One of my buddies from the recycling industry follows this blog and has been super supportive of my cooking adventures. Recently, she posted:

“Can I request a recipe? I love avocados with every ounce of my soul..do you have any rocking avocado recipes?”

My reply was, “You KNOW I have some rocking avocado recipes!” I set out to document some of my favorites. This Fried Avocado and Black Bean Tostada recipe is the first of many.

You think that avocado can’t get any better? Think again. Lightly pan frying avocado slices with a spicy and crunchy breading makes this avocado taste absolutely OUT of this world. Not a tostada fan? No worries, soft or hard taco shells work fine!

These tostadas look fancy, but are really quite easy. This is on my weeknight dinner rotation, since it’s done completely on the stove top in about 25 minutes. 

Ready to take avocados to the next level? Let’s do it!

Coat avocado slices in a spiced panko bread crumb mixture, then add to a skillet to pan fry. Fry them for about 45 seconds on each side, then flip until all sides are fried.

While the avocados are frying up, prepare the tostadas. Slather with a bit of sour cream, and then squeeze a wedge of lime over the top of each tostada. Add some black beans.

Place fried avocado slices on top of the tostada. I add 3-4 slices per tostada. Top with cilantro, and serve!

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Fried Avocado and Black Bean Tostadas

Yield: 4

Lightly fried avocado slices paired with black beans and lime cream on a tostada shell!

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Ingredients

• 2 avocados, halved and pitted
• 2 eggs
• 1 cup panko crumbs
• ⅛ tsp salt
• ⅛ tsp black pepper
• ¼ tsp cumin
• ⅛ tsp chile powder
• 2 tbsp vegetable oil
• 15 ounces canned black beans, liquid drained
• 2 tbsp sour cream
• 1 lime, cut into wedges
• 4 corn tostada shells

Instructions

1. Crack eggs into a small bowl, and scramble with a whisk.
2. Place panko bread crumbs in a separate small bowl. Add salt, pepper, cumin and chile powder. Stir to combine.
3. Slice the avocados into long wedges. Dip each piece in the egg, carefully coating all sides of the avocado. Transfer to the panko bread crumb mixture, then carefully coat all sides of the avocado with bread crumbs.
4. In a small skillet, heat oil on high heat. Add 4-5 pieces of avocado to skillet. Reduce to medium heat. Fry for a little less than one minute on each side, until golden brown, then flip until all sides are fried. Placed fried avocado on paper towel to drain any grease.
5. Prepare the tortillas by spreading about ½ tbsp sour cream on each tortilla, then sprinkling 2 tbsp black beans. Place 4 fried pieces of avocado on top of the beans, then squeeze lime over it and and top with cilantro and your favorite salsa.

Did you make this recipe?

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