Crispy Black Bean Tostadas with Cheese and Salsa

Tostadas are flat, crisp tortillas piled with toppings, and they make a fast, flexible vegetarian dinner. Here corn tortillas are baked until crunchy, spread with seasoned mashed black beans and melted cheese, and finished with fresh toppings.

Everyone can build their own, which makes them a good family meal. Baking the tortillas instead of frying them keeps things simple and uses very little oil.

Topping bar ideas

• Pickled red onion or jalapeños.
• Roasted corn or sautéed peppers.
• Crumbled cotija or feta instead of melted cheese.
• Shredded leftover chicken for those who want it.

Eating tostadas without the mess

Tostadas are crunchy, so they tend to crack. Keep the bean layer moderately thin and spread it all the way to the edges, which helps hold everything together, and put the wetter toppings like salsa on last. Picking them up with both hands, or simply using a knife and fork, is perfectly acceptable.

Why beans make a good dinner base

Canned beans are a convenient pantry staple, already cooked and ready in minutes. Rinsing them removes some of the sodium and the starchy canning liquid, but a little of that liquid is useful for mashing beans smooth, as in this recipe. If you cook dried beans in batches, about three cups of cooked beans replace the two cans here.

Crispy Black Bean Tostadas with Cheese and Salsa

Tostadas are flat, crisp tortillas piled with toppings, and they make a fast, flexible vegetarian dinner. Here corn tortillas are baked until crunchy, spread with seasoned mashed black beans and melted cheese, and finished with fresh toppings.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings (2 tostadas each)

Ingredients Method Notes

Ingredients

  

• 8 corn tortillas 6-inch
• 1 tbsp olive oil for brushing
• 2 cans (15 oz / 425 g each) black beans drained, liquid reserved
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt
• 1 cup shredded Monterey Jack or cheddar
• 2 cups shredded lettuce or cabbage
• 1 cup salsa or pico de gallo
• 1 avocado sliced
• lime wedges, cilantro, plain yogurt to serve

Method

 

1. Heat the oven to 400°F (200°C). Brush both sides of the tortillas lightly with oil and arrange them on two baking sheets.
2. Bake for 5 minutes, flip, and bake 3–5 minutes more until crisp and lightly golden.
3. Meanwhile, warm the beans with the cumin, chili powder, garlic powder and salt in a saucepan. Mash them, adding a few spoonfuls of the reserved liquid until spreadable.
4. Spread the beans over the crisp tortillas and sprinkle with cheese. Return to the oven for 3–4 minutes until the cheese melts.
5. Top with lettuce, salsa, avocado and cilantro, and serve with lime wedges and yogurt.

Notes

• Watch the tortillas in the last minutes; they go from golden to burnt quickly.
• Store-bought tostada shells work too and skip the first two steps.

Storage

Store the bean mixture in a covered container in the refrigerator for up to 4 days, and baked tortillas in an airtight container at room temperature for 2 days. Assemble just before eating.

Substitutions

• Use pinto beans or refried beans.
• Leave out the cheese and use guacamole for a fully plant-based meal.
• Use small whole-wheat tortillas, which crisp nicely in the oven.

Common questions

Are tostadas gluten-free?

Corn tortillas are naturally gluten-free, but check the package if you are sensitive, as some are made in shared facilities.

Can I make them ahead?

Bake the tortillas and make the beans ahead; reheat the beans and assemble just before serving so the shells stay crisp.

What is the difference between a tostada and a taco?

A tostada uses a flat, crisp tortilla eaten open-faced, while a taco is folded around its filling.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.