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?

 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Black Bean Tostadas

  • Author: Julie Andrews
  • 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

  1. 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.
  2. 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

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Black Bean Tostadas

  • Author: Julie Andrews
  • 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

  1. 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.
  2. 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

Leave a Reply

Your email address will not be published. Required fields are marked *