Black Bean Tostada
Crisp, colorful, and bursting with bold flavors, these Black Bean Tostadas are a quick and satisfying meal that’s perfect for weeknights or casual gatherings. Featuring crunchy tostada shells layered with a zesty black bean mash infused with garlic, cumin, and a squeeze of fresh lime, this recipe delivers a hearty base that’s both healthy and delicious. Toppings like crisp shredded lettuce, juicy cherry tomatoes, creamy avocado slices, tangy red onions, and crumbled queso fresco add vibrant textures and a pop of freshness. A hint of cilantro and optional hot sauce elevate each bite, making these tostadas a customizable, vegetarian delight. Ready in just 25 minutes, this recipe is a celebration of simple ingredients and bold Mexican-inspired flavors, perfect for a crowd-pleasing lunch or dinner.
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Recipe Information
Ingredients
- 8 pieces Tostada shells
- 2 cups Canned black beans
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lime (juice)
- 2 cups Shredded lettuce
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (thinly sliced)
- 1 whole Avocado (thinly sliced)
- 0.5 cup Crumbled queso fresco
- 0.25 cup Fresh cilantro (chopped)
- to taste Hot sauce (optional)
Instructions
Preheat the oven to 375°F (190°C) and place the tostada shells on a baking sheet. Warm them in the oven for 5-7 minutes until crisp, then set aside.
Drain and rinse the canned black beans. In a small saucepan over medium heat, add olive oil and minced garlic and sauté for 1-2 minutes until fragrant.
Add the black beans, ground cumin, salt, and black pepper to the saucepan. Stir to combine and cook for 3-4 minutes until heated through, mashing the beans slightly with the back of a spoon for a chunky consistency. Stir in lime juice and remove from heat.
Prepare the toppings by shredding the lettuce, halving the cherry tomatoes, slicing the red onion and avocado, and chopping the cilantro.
Assemble the tostadas by spreading a generous layer of the black bean mixture onto each tostada shell.
Top with shredded lettuce, cherry tomatoes, red onion slices, avocado slices, crumbled queso fresco, and a sprinkle of cilantro.
Finish with a drizzle of hot sauce if desired, and serve immediately.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 9.9 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3640 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
