Black Bean Tostadas with Avocado Salsa
These crispy tostadas are layered with seasoned black beans, refreshing avocado salsa, and a sprinkle of cheese and herbs. They’re simple, hearty, and loaded with Tex-Mex and Mediterranean freshness.
⏱ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
For the tostadas:
8 corn tortillas (or store-bought tostada shells)
2 tbsp olive oil (for brushing or spraying)
For the black beans:
2 cups cooked black beans (or 1 can, drained & rinsed)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder (optional, mild or omit for non-spicy)
Salt & pepper, to taste
2–3 tbsp water or broth (to loosen beans if needed)
For the avocado salsa:
2 ripe avocados, diced
1 small tomato, diced
¼ cup red onion, finely chopped
1 jalapeno, seeded & minced (optional)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt & pepper, to taste
Optional toppings:
Crumbled queso fresco or feta
Shredded lettuce or cabbage
Pickled onions
Sour cream or Greek yogurt drizzle
Instructions
1. Prepare tostada shells
Preheat oven to 400°F (200°C).
Brush tortillas lightly with olive oil, place on a baking sheet, and bake 5–7 minutes per side until golden and crispy. (Or use store-bought tostadas.)
2. Cook black beans
Heat olive oil in a skillet over medium heat.
Add garlic, cumin, paprika, and chili powder; sauté 30 seconds.
Stir in black beans, mash lightly with a fork, add water if needed, and season with salt & pepper. Cook 5 minutes until creamy but still chunky.
3. Make avocado salsa
In a bowl, gently mix avocado, tomato, onion, jalapenos, cilantro, lime juice, salt, and pepper. Keep chunky for texture.
4. Assemble tostadas
Spread black beans onto crispy tortillas.
Spoon avocado salsa on top.
Garnish with queso fresco, shredded lettuce, and/or a drizzle of sour cream.
Notes & Tips
Shortcut: Use refried black beans if short on time.
Crunch boost: Add roasted corn or crispy tortilla strips on top.
Make-ahead: Beans can be cooked 2 days in advance; assemble tostadas just before serving.
Heat levels: Adjust chili powder/jalapeno depending on spice preference.
❓ frequently asked questions FAQ
Q: Can I use flour tortillas instead?
A: Corn tortillas are traditional and crisp up better, but small flour tortillas also work when baked.
Q: How do I keep tostadas crispy with toppings?
A: Assemble just before eating so the beans and salsa don’t soften the shells.
Q: Can I make this vegan?
A: Absolutely — just skip cheese and sour cream, or use plant-based alternatives.
Nutrition information
Calories: 350
Protein: 11g
Fat: 17g
Carbs: 42g
Fiber: 11g
Sugars: 3g