Black Bean Tostadas with Garlicky Greens
Elevate your weeknight dinner game with these Black Bean Tostadas with Garlicky Greens, a wholesome and vibrant recipe that's as flavorful as it is easy to make. Crisp corn tostadas serve as the perfect base for a creamy, spiced black bean layer, topped with garlicky wilted greens like spinach or kale and finished with colorful garnishes of avocado, radishes, cilantro, and optional crumbled cotija cheese. Ready in just 35 minutes, this dish is a balance of smoky, zesty, and savory flavors, enhanced by optional hot sauce for an added kick. Packed with plant-based protein and fresh vegetables, these tostadas make a satisfying vegetarian meal that’s perfect for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 8 pieces Corn tostadas
- 2 cups Canned black beans (drained and rinsed)
- 3 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 6 cups Fresh spinach or kale (chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 2 tablespoons Lime juice
- 1 large Avocado (sliced)
- 0.25 cup Cilantro (chopped)
- 3 medium Radishes (sliced thinly)
- 0.25 cup Crumbled cotija cheese (optional)
- to taste Hot sauce (optional)
Instructions
Preheat the oven to 375°F (190°C) and arrange the corn tostadas on a baking sheet. Warm them in the oven for 5-7 minutes until crispy.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the minced garlic and sauté for 1 minute until fragrant.
Add the drained black beans to the skillet, along with the cumin, smoked paprika, and 1/2 teaspoon of salt. Stir to combine and cook for 5 minutes, mashing the beans slightly with the back of a spoon to form a creamy consistency. Remove from heat and set aside.
In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach or kale to the skillet with a pinch of salt, stirring frequently until wilted, about 3-5 minutes. Remove from heat and drizzle with lime juice.
To assemble the tostadas, spread a generous layer of the black bean mixture onto each tostada shell.
Top with a handful of garlicky greens, followed by slices of avocado, radishes, and a sprinkle of cilantro.
Optional: Garnish with crumbled cotija cheese and a drizzle of hot sauce for extra flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 12.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3751 mg | 80% | |
*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.
