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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


An easy Mexican-inspired dinner with crispy tostada shells topped with spicy black beans, salsa and guacamole.



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


  • 12 tostada shells, toasted
  • ½ cup guacamole or mashed avocado
  • ¼ cup crumbled queso fresco cheese
  • ¼ cup salsa
  • ¼ cup shredded romaine lettuce


  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.


Cooking Tip: Try with pinto beans instead of black beans (or a mixture of both).


  • 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