Serves: 4
Makes: 8 tostadas
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

Sugar Apple Salsa

– 1 cup ripe sugar apple pulp, seeds removed and cut into small pieces
– ½ cup diced avocado
– ¼ cup finely diced red onion
– 1 small jalapeño, seeded and finely minced
– ¼ cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
– ½ teaspoon kosher salt

Black Bean Mixture

– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon olive oil
– 1 clove garlic, minced
– ½ teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon kosher salt
– 2 tablespoons water

Tostadas

– 8 small corn tortillas
– 1 tablespoon olive oil

Garnish

– ½ cup shredded red cabbage
– ¼ cup crumbled queso fresco, optional
– 2 tablespoons chopped cilantro
– Lime wedges

Instructions

Prepare the Sugar Apple Salsa

1. Place the sugar apple pieces, avocado, red onion, jalapeño, and cilantro in a medium bowl.

2. Add the lime juice and salt.

3. Gently fold everything together.

4. Cover and refrigerate while preparing the rest of the dish.

Prepare the Black Beans

5. Heat the olive oil in a skillet over medium heat.

6. Add the garlic and cook for 30 seconds.

7. Add the black beans, cumin, smoked paprika, salt, and water.

8. Cook for 4–5 minutes, stirring occasionally.

9. Mash approximately one-third of the beans with the back of a spoon while leaving the remaining beans whole.

10. Remove from the heat.

Prepare the Tostadas

11. Preheat the oven to 400°F (205°C).

12. Lightly brush both sides of the corn tortillas with olive oil.

13. Arrange the tortillas in a single layer on a baking sheet.

14. Bake for 5 minutes.

15. Flip each tortilla.

16. Bake for another 4–5 minutes, until crisp and lightly browned.

17. Remove from the oven and allow to cool for 1–2 minutes.

Assemble

18. Spread approximately ¼ cup of the warm black bean mixture over each tostada.

19. Add shredded red cabbage.

20. Spoon a generous amount of the sugar apple salsa over the top.

21. Sprinkle with queso fresco if using.

22. Garnish with cilantro.

23. Serve immediately with lime wedges.

Tip: The sugar apple should remain mostly in pieces rather than being puréed for this recipe. Its creamy texture works especially well against the crispy tortilla and savory black beans.