I simply can’t eat enough of these plant-based black bean ceviche tostadas

While it’s always fun to spend time cooking up a beautiful multi-course meal, the reality is most weeknights are so rushed and busy that you’ve only got minutes you can devote to preparing dinner in the kitchen—not hours. You can always count on Blue Zones to provide a healthy meal, and this vegan black bean tostada recipe, a favorite of happiness expert Nicole Fuentes, requires minimal effort without sacrificing taste and nutrition.

Fuentes’ vegan tostada recipe is loaded wholesome ingredients. The grocery haul required is inexpensive and you might already have a few of the items you need in your pantry. To make this easy and satisfying meal, you only need pre-made corn tostadas, a can of black beans, tomato, avocado, cucumber, and onion.

After you’ve gathered all of your ingredients, assembling the black bean tostada is easy. All you need to do is chop and dice, mix everything up in the bowl with a little lemon juice, salt and pepper, and cilantro, and pile it all atop some corn tostadas. Every single bite is packed with fresh flavor. And it’s hard to beat the satisfying crunch you get from eating a crispy tostada.

The next time you’re feeling rushed, make Fuentes’ healthy and delicious meal that’s ready to eat in 10 minutes or less.

Vegan black bean ceviche tostada recipe

Ingredients1 cup fully-cooked black beans or pinto beans, drained1 small tomato, diced1 large avocado, diced1/2 Persian cucumber, diced1/4 of a purple onion, finely choppedjuice of one lemoncilantro to taste, finely choppedsea salt and black peppercorn tostadas

1. Mix all ingredients in a bowl.2. Serve with corn tostadas.

This Mexican corn salad is the perfect side dish for bigger meals:

If you only have 15 minutes to work out, take a page from people in Blue Zones. Then learn how to prevent mindless eating by organizing your kitchen like the longest living people in the world.