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Black Bean Tostadas Recipe

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4.1 from 12 reviews

These Black Bean Tostadas are a flavorful and easy-to-make vegetarian Mexican dish. Featuring seasoned black beans simmered with spices and lime juice, served on crispy tostada shells and topped with fresh pico de gallo and cotija cheese, they make a perfect quick lunch or dinner option packed with protein and vibrant flavors.

Ingredients

Black Bean Mixture

  • 2 Tablespoons Olive Oil
  • 1 Small Onion, minced
  • 2 (15-oz) Cans Black Beans, undrained
  • 1/4 Cup Taco Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 Tablespoon Lime Juice
  • Salt and pepper to taste

Assembly

  • 6-8 Tostadas
  • Fresh Pico de Gallo (optional, amount as preferred)
  • Cotija Cheese (optional, amount as preferred)

Instructions

  1. Cook Onions: Heat the olive oil in a skillet over medium heat. Add the minced onion and cook until very soft and translucent, which usually takes about 5 minutes.
  2. Add Black Beans and Seasonings: Stir in the undrained black beans, taco sauce, garlic powder, onion powder, chili powder, and smoked paprika. Mix everything well to combine all flavors.
  3. Simmer Mixture: Let the bean mixture simmer for 8-10 minutes, stirring occasionally. This helps thicken the mixture slightly and meld the spices.
  4. Mash Beans: Using a spoon or potato masher, mash the beans to your preferred consistency—keeping some beans chunky adds nice texture.
  5. Season and Finish: Stir in the lime juice and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. Assemble Tostadas: Spread a generous amount of the black bean mixture onto each tostada shell. Top with fresh pico de gallo and crumbled cotija cheese if desired, then serve immediately for maximum crispiness.

Notes

  • For a spicier version, add a pinch of cayenne pepper or hot sauce to the bean mixture.
  • To make this recipe vegan, omit the cotija cheese or substitute with a vegan cheese alternative.
  • If you don't have taco sauce, salsa roja or enchilada sauce can be used instead.
  • Leftover bean mixture can be refrigerated for up to 3 days and reheated on the stovetop.
  • Serve with guacamole, sour cream, or fresh cilantro for extra flavor.

Find it online: https://miracooking.com/black-bean-tostadas-recipe/