Do yourself a favor and make these saucy black bean tostadas tonight.
It’s Meatless Monday, the perfect excuse to enjoy a flavorful, veggie-forward meal.
If you loved the black bean taquitos, you’ll adore these tostadas. Same creamy, well-seasoned black beans and crunchy tortillas, served with a bounty of summer vegetables.
These tostadas are piled high with fresh produce—grilled corn, ripe tomatoes, scallions, cilantro and creamy avocado—plus a bright hit of pickled red onion. They’re satisfying, colorful and ideal for a quick weeknight dinner.
Why these tostadas work
Tostadas are one of my favorite easy meals because they combine texture and flavor in every bite. The black beans used here are simple to make but deeply flavorful—perfectly seasoned and slightly saucy so they cling to the crispy tortilla.
This recipe is also very prep-friendly: the beans hold up well in the fridge and reheat nicely. If you don’t have tortillas on hand, the beans are great in quesadillas or as a topping for rice bowls.
To make the tostadas you can either pan-fry the tortillas for extra flavor or bake them for convenience. Both methods produce a crunchy base that’s ready to be piled with beans and toppings.
The toppings are flexible—use whatever summer produce you have. I like microgreens or shredded lettuce as a bed, then avocado slices, cherry tomatoes, grilled corn, scallions, cilantro and crumbled cotija. Quick pickled red onions add a tangy lift and are easy to keep in the fridge for other meals.
These tostadas are so versatile I sometimes top one with a fried egg and call it breakfast. They’re that good any time of day.
Black Bean Tostadas
Black Bean Tostadas
Ingredients
- 2 (14 ounce) cans black beans, drained and rinsed
- ½ red onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- pinch of cayenne pepper
- pinch of salt
- freshly cracked black pepper
- 1 cup low-sodium vegetable stock
- 1 lime, juiced
tostadas
- 8 corn tortillas
- 2 to 3 tablespoons vegetable or olive oil
for topping
- micro greens or shredded lettuce
- pickled onions
- avocado, sliced
- cherry tomatoes, sliced
- grilled corn
- sliced green onions
- crumbled cotija cheese
- fresh cilantro
- lime wedges, for spritzing
Instructions
-
Add the black beans, diced onion, diced green pepper, garlic, chili powder, smoked paprika, cumin, cayenne, salt and black pepper to a saucepan over medium-low heat. Pour in the vegetable stock and lime juice, stir to combine, and simmer uncovered for 10 to 15 minutes until the mixture reduces and thickens slightly. Remove the garlic cloves and set the beans aside to cool a bit.
-
Make the tostadas either by pan-frying or baking, depending on your preference and time.
-
To pan-fry: heat a skillet over medium heat and add the oil. Fry each tortilla 1 to 2 minutes per side until golden and crisp. Drain briefly on paper towels and sprinkle with salt.
-
To bake: preheat the oven to 425°F. Arrange tortillas on a baking sheet and brush or spray both sides with oil, then sprinkle with salt. Bake 5 to 6 minutes, flip, and bake another 5 to 6 minutes until crisp.
-
To assemble, spoon a few tablespoons of the black bean mixture onto each crispy tortilla. Top with microgreens or shredded lettuce, avocado slices, cherry tomatoes, pickled onions, grilled corn, sliced green onions, crumbled cotija and fresh cilantro. Finish with a squeeze of lime and serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats if you share your creation. I appreciate seeing your photos!
So much crunch.