Recipe: Black Bean Ceviche Tostadas

Avocado, lemon, and cilantro combine to make this an easy and refreshing summer lunch.
This Black Bean Ceviche is a winner when it comes to a quick meal that packs a nutritional punch.

You don't need anything fancy for a quick and healthy summer lunch. This Black Bean Ceviche is a winner when it comes to a quick meal that packs a nutritional punch. The combination of avocado and black beans will keep you satisfied as you enjoy the rest of your summer fun!

 

Black Bean Ceviche Tostadas

Source: Blue Zones

 

Ingredients

1 cup fully cooked black beans or pinto beans, drained
1 small tomato, diced
1 large avocado, diced
½ Persian cucumber, diced
¼ of a purple onion, finely chopped
The juice of one lemon
Finely chopped cilantro (to taste)
Sea salt and black pepper (to taste)
Corn tostadas or Nicoyan Corn Tortillas

 

Directions

  1. Mix all ingredients in a bowl.
  2. Serve with corn tostadas (either homemade or store-bought) or fill a tortilla for a delicious taco!

Enjoy!