Black Bean Tostadas

Black Bean Tostadas are an easy and tasty 30 minute meal! These meatless tostadas are hearty, affordable and great for lunch or dinner!

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This recipe was photographed and updated 7/2024.

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Shopping list:

• corn tortillas
• olive oil
• onion
• garlic
• canned black beans
• ground cumin
• chili powder
• salt
• black pepper
• shredded lettuce
• tomato
• avocado
• cilantro
• limes

It's Monday again, these weeks just keep flying by. School was cancelled today and will also be cancelled tomorrow because of this brutal cold we're having this winter! Today's temp was around 40 degrees below zero windchill. Time to get out of Minnesota and take a warm, tropical vacation!

Today I'm sharing a meatless recipe with you for Black Bean Tostadas! Crispy tortillas topped with seasoned black beans, fresh vegetables, and creamy avocado make for a hearty lunch or dinner, perfect for any day of the week. 

We love having meatless meals around here and when we do go meatless, I love using black beans in our meals! These tostadas are cheap to make, easy to prep and cook. They are also great with almost any beans! Use what you have on hand and before you know it, dinner is served! If you want to add some meat to this recipe, try adding Smoked Pulled Pork!

If you're looking to add some more meatless meals to your recipe rotation, try Summer Vegetable Pasta, Spicy Sriracha Noodles or Copycat Pasta Fresca!

Keep scrolling for the full printable recipe 💙

Recipe tips:

• Refrigerate leftover beans in an airtight container for up to three days. 

• Place cooled tostadas in a ziploc bag and store at room temperature for up to two days.

• Get creative and add your favorite toppings to these tostadas! You can also add taco meat, or even add some fried or scrambled eggs for a breakfast tostada!

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Black Bean Tostadas

Ingredients

• 4 corn tortillas
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 - 15 ounce can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt and black pepper to taste
• 1 cup shredded lettuce
• 1 large tomato, diced
• 1 avocado, diced
• 1/4 cup chopped cilantro
• Lime wedges for serving
• Optional toppings: salsa, sour cream, shredded cheese

Instructions

1. Preheat the oven to 400°F. Place the tortillas on a baking sheet and lightly spray or brush them with olive oil. Bake for 8-10 minutes until crisp.
2. While the tortillas are baking, heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the black beans to the skillet along with the ground cumin, chili powder, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the beans are heated through and well-coated with the spices.
4. To assemble the tostadas, spread a layer of the seasoned black beans onto each crispy tortilla. Top with shredded lettuce, diced tomato, avocado slices, and chopped cilantro.
5. Serve the tostadas immediately with lime wedges on the side for squeezing over the top. Optionally, offer salsa, sour cream, or shredded cheese for additional toppings.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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