Take pre-soaked black beans in an instant pot or pressure cooker and add curry powder and taco seasoning to it.
Cook black beans in a pressure cooker or instant pot until tender.
Open the lid and allow the beans to cool.
In a bowl, mix chopped veggies and avocado.
Add salt, pepper, lime juice and chaat masala. Season with red pepper and mix well.
Add 1/4 cup drained black beans to this mixture and mix well. Taste and adjust the salt and seasoning as per your taste.
Take a toastada and add a generous amount of this salad mixture.
Top with sliced avocados, radish and crushed tortilla strips.
Serve with 2-minute avocado dressing.