black bean tostadas

Add a salad and/or a simple steamed veggies to these black bean tostadas, and you’ve got an easy weeknight meal or fun quick fare to serve company.

Black Bean Tostadas

corn tortillas

extra-virgin olive oil

onion shallots (finely chopped)

garlic (minced)

black beans

lime

green chili peppers (seeded and sliced, optional)

Salt and pepper

cumin

lettuce (baby greens, or baby spinach)

Plenty of mild medium, or hot chunky salsa

Store-bought or homemade Vegan Sour Cream or Cashew Cream

To toast the tortillas in the oven: Preheat the oven to 375 degrees F. Spread the tortillas on a baking sheet. Bake for 10 minutes, or until crisp and dry and just starting to be touched with golden brown spots. Remove them from the oven and place on a serving platter.

To toast the tortillas on a stovetop: Heat a large skillet. Toast the tortillas over medium heat (two or three at a time, depending on the size of the skillet) for about 5 minutes or so on each side, until crisp and touched with golden brown spots. Don't be afraid to let them get nice and crisp—that's better than ending up with a soggy tostada.

Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes.

Add the remaining ingredients (aside from the garnishes, of course) along with 1/4 cup water and bring to a simmer. Using a potato masher, mash some of the beans so that the liquid becomes thick and saucy.

Place the shredded lettuce, sour cream, and salsa in separate serving bowls and let everyone assemble their tostadas as follows: A layer of shredded lettuce; the black bean mixture; salsa; and sour cream. Pick up the tostadas and eat out of hand (with plenty of napkins!).

These Crispy Tostadas are topped with homemade refried beans and fresh pico de Gallo!

Homemade Black Bean Tostadas

Corn Tortillas

avocados, sliced

olive oil

15 oz can black beans,

green pepper, small diced

red pepper, small diced*

red onion, small diced

garlic,

jalapeno, small diced (or more depending

salt

paprika

pepper

tomatoes

onion, small diced

cilantro,

salt, plus a pinch more if needed

Brush both sides of the corn tortillas with a small amount of olive oil and place onto a large sheet pan. Place in the oven and bake for about ten minutes, until they are crispy. Flipping halfway. Set aside.

While tortillas are in the oven, in a small bowl, add all pico de gallo ingredients and mix together. Place in the refrigerator until ready to use.

Make the refried beans, heat a large pan over medium heat and add 1 teaspoon of olive oil.

Then add diced peppers, onion, and garlic. Cook for about 5 minutes until tender. Then add the black beans and spices. Cook for another 2 &#8211; 3 minutes.

Carefully pour mixture into a food processor or blender, fitted with a metal blade, and puree on medium speed. Slowly add in the reserved black bean juice, a little at a time, until the refried beans reach desired consistency.

Place refried beans back into the pan for a few minutes until heated through.

Assemble the tostadas, spread a few tablespoons of refried beans onto each tortilla and then top with avocado slices and pico de gallo.

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Black Bean Tostadas

Homemade Black Bean Tostadas

Top 2 black bean tostadas recipes from across the web

The most viewed black bean tostadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Bean Tostadas

Homemade Black Bean Tostadas

The most viewed black bean tostadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine