Black Bean Tostadas
I’m here sharing yet another delicious plant-based recipe!
This time it’s a recipe for Black Bean Tostadas, which take only a few minutes to make. They’re customizable, easy, nutritious and will please the entire family.
Let’s get cooking!
- The first step is to make the black bean mixture, which means you’ll saute the onion, jalapeno and garlic in oil until they’re nice and soft. If you’re not a fan of spicy, you can skip the jalapeno or use less.
- Then, you’ll add the spices, which includes chili powder, cumin and smoked paprika. I like to saute them before adding the beans or water to help release the oils (which equals more flavor!).
- Next, you’ll add the black beans and a little bit of water or stock and let them simmer with the aromatics and spices.
- Mix in salt and black pepper to taste!
- Then mash the beans with the back of a fork or potato masher so they become a sort-of black bean paste, if you will.
- Now it’s time to build the tostadas! Smear the black bean mixture on toasted tostadas (I put them on broil in the oven for just a few short minutes), then add your favorite toppings. I like mine with salsa, guacamole, shredded lettuce and plain Greek yogurt. You do you when it comes to the toppings!
Now tell me – are you enjoying all of these plant-based recipes? What have you been cooking?
Black Bean Tostadas
- Prep Time: 10-15 mins
- Cook Time: 5-10 mins
- Total Time: 15-25 mins
- Yield: 12 tostadas 1x
- Category: Entree
- Method: Stove-Top
- Cuisine: Mexican-Style
Description
An easy vegetarian tostada with black beans and your favorite toppings.
Ingredients
Scale
Black Beans:
- 1 tablespoon oil
- ½ medium yellow onion, peeled and minced
- ½ medium jalapeno, seeded and minced
- 2 cloves garlic, peeled and minced
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 15-ounce cans black beans, drained and rinsed
- Splash water
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
Tostadas:
- 12 tostada shells, toasted
- ½ cup guacamole or mashed avocado
- ¼ cup crumbled queso fresco cheese
- ¼ cup salsa
- ¼ cup shredded romaine lettuce
Instructions
- Heat the oil in a saucepan to medium. Add the onion and jalapeno and sauté 3-4 minutes or until slightly soft. Add the garlic, chili powder, cumin and smoked paprika and sauté 30-60 seconds or until fragrant. Add the black beans and water and bring to a simmer. Season with salt and black pepper. Once hot, remove from the heat and use a potato masher or the back of a fork to mash the beans.
- Assemble the tostadas by spreading the black bean mixture onto each toasted shell, then top with guacamole, cheese, salsa and lettuce. Serve immediately.
Notes
Cooking Tip: Use pinto beans instead of black beans, or a mixture of both.
Nutrition
- Serving Size: 1 tostada
- Calories: 141
- Sugar: 1g
- Sodium: 255mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 2mg
Keywords: tostadas, black beans, vegetarian, plant-based, dinner
Black Bean Tostadas
- Prep Time: 10-15 mins
- Cook Time: 5-10 mins
- Total Time: 15-25 mins
- Yield: Makes 12 tostadas 1x
- Category: Entree
- Method: Stove-Top
- Cuisine: Mexican-Style
Description
An easy Mexican-inspired dinner with crispy tostada shells topped with spicy black beans, salsa and guacamole.
Ingredients
Scale
Black Beans:
- 1 tablespoon oil
- ½ medium yellow onion, peeled and minced
- ½ medium jalapeno, seeded and minced
- 2 cloves garlic, peeled and minced
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 15-ounce cans black beans, drained and rinsed
- Splash water
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
Tostadas:
- 12 tostada shells, toasted
- ½ cup guacamole or mashed avocado
- ¼ cup crumbled queso fresco cheese
- ¼ cup salsa
- ¼ cup shredded romaine lettuce
Instructions
- Heat the oil in a saucepan to medium. Add the onion and jalapeno and sauté 3-4 minutes or until slightly soft. Add the garlic, chili powder, cumin and smoked paprika and sauté 30-60 seconds or until fragrant. Add the black beans and water and bring to a simmer. Season with salt and black pepper. Once hot, remove from the heat and use a potato masher or the back of a fork to mash the beans.
- Assemble the tostadas by spreading the black bean mixture onto each toasted shell, then top with guacamole, cheese, salsa and lettuce. Serve immediately.
Notes
Cooking Tip: Try with pinto beans instead of black beans (or a mixture of both).
Nutrition
- Serving Size: 1 tostada
- Calories: 141
- Sugar: 1g
- Sodium: 255mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 2mg
Keywords: tostadas, black beans, vegetarian, plant-based, dinner