![Photo of Black-Eyed Pea Tostadas by WW](https://cmx.weightwatchers.ca/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/kysn3d32wmuccenyroeu.jpg?auto=webp&optimize=medium)
Black-Eyed Pea Tostadas
5
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Crisped, open-faced tortillas are a delicious canvas for mashed black-eyed peas seasoned with cumin, which are a great substitute for refried beans. Fresh pico de gallo and creamy avocado contrast beautifully with the earthy beans. Look for store-bought pico de gallo in the refrigerated section of the produce section. Feel free to pile on garnishes like fresh cilantro, sliced chili peppers, and a dash of hot sauce.
Ingredients
Cooking spray
4 spray(s)
Corn tortilla
8 medium, stone-ground
Smoky Black-Eyed Peas
2 cup(s), drained
Ground cumin
1 tsp(s)
Kosher salt
¼ tsp(s)
Pico de gallo
1 cup(s)
Avocado
1 medium, chopped
Cilantro
¼ cup(s), chopped, fresh (optional)
Jalapeño pepper
1 small, seeded and finely chopped (optional)
Hot sauce
1 tbsp(s), for serving