California Avocado season has ended.

Smoky Bean, Bacon and California Avocado Tostadas

Total time:

20 min

Prep time:


Cook time:

20 min

Smoky Bean, Bacon and California Avocado Tostadas


Amp up your tostada by topping it with fresh California Avocados, green beans and bacon.


Serves: 4

As needed Marinated California Avocados
2 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
2 Tbsp. Extra virgin olive oil
3 Tbsp. freshly squeezed lime juice
2 scallions, very thinly sliced
1/2 bunch cilantro, roughly chopped
As needed Salt and freshly ground black pepper, to taste
As needed Smoky Bean, Bacon and California Avocado Tostadas
3 cups water
1 cup trimmed green beans, cut on the diagonal into 1-inch pieces
4 slices bacon, thinly sliced crosswise
2 Tbsp. canola oil
3 Tbsp. white wine vinegar
1 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
4 (6-inch) corn tortillas, fried until crisp
As needed Marinated California Avocados (see the make-ahead recipe above)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper, to taste. Chill up to 30 minutes before serving. 
  2. Serve on Smoky Bean, Bacon and California Avocado Tostadas.

Smoky Bean, Bacon and California Avocado Tostadas

  1. Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool in the refrigerator.
  2. Meanwhile, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette. 
  3. In a large mixing bowl, combine green beans, black beans, red kidney beans and bacon.  Pour on vinaigrette and gently toss to evenly coat. Chill until serving time.   
  4. To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with Marinated California Avocados and serve immediately.  

Copyright © 2008, Mary Sue Milliken and Susan Feniger.

Nutrition information per serving

Marinated California Avocados

Per Serving: 184 calories; 17.4 grams fat (2 sat, 12 mono, 1.8 poly); 0 mg cholesterol; 134 mg sodium; 2.6 grams fiber

Smoky Bean, Bacon and California Avocado Tostadas

Per Serving: 347 calories; 11.5 grams fat (1.7 sat, 5.6 mono, 2.5 poly); 5.4 mg cholesterol; 812 mg sodium; 12 grams fiber

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(1 Ratings)