Almond Flour Arepas with Black Beans, Guacamole and Radishes

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat27g
Total Carbohydrates18g
Dietary Fiber7g


  • 1 cup Blue Diamond Almond Flour

  • ¼ tsp. salt

  • ¼ tsp. baking soda

  • 1 egg white

  • 1 Tbsp. olive oil

  • 1 tsp. lime juice

  • ½ cup prepared guacamole

  • ¾ cup canned black beans, drained and rinsed

  • 2 thinly sliced radishes

  • Crumbled queso fresco, optional


  1. 1

    Stir the first 6 ingredients in a bowl to form a dough. Divide into 4 equal portions. Working with one portion at a time, roll into a ball and place on a sheet of plastic wrap. Top with a second sheet. Roll or press into a 5” circle. Place tostada, still in plastic, in the refrigerator. Repeat with remaining dough. Chill tostadas 30 minutes.

  2. 2

    Heat a non-stick skillet lightly sprayed with cooking spray over medium heat. Working with 1 tostada at a time, peel off top layer of plastic. Invert into pan, and peel away top sheet of plastic. Cook 45 seconds per side or until set and beginning to brown. Transfer to a wire rack to cool. Continue with remaining tostadas, lightly spraying the pan with cooking spray between each one.

  3. 3

    Top each tostada with 2 tablespoons guacamole and 3 tablespoons black beans. Top evenly with sliced radish and top with queso fresco, if desired.

Made with these products:

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Almond Flour

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