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.

These Quick and Easy Black Bean Tostadas are a weeknight dinner dream!
Crispy tostada shells layered with homemade refried black beans—made with canned beans and warm spices—smoky charred corn, and a drizzle of creamy avocado crema.
Every bite is crunchy, creamy, and packed with bold flavor—and the best part? They’re ready in 30 minutes or less!

30-Minute Black Bean Tostadas with Avocado Crema (Vegetarian)

sweet corn, husked

yellow onion, diced

chili powder

smoked paprika

vegetable broth

large, juicy limes, juiced

salt black pepper, to season

avocado,

jalapeño,

garlic

cilantro leaves

sour cream yogurt

water

kosher salt and ground black pepper,

Mix the avocado crema

Add all listed ingredients (except water) to a food processor. Season with ½ teaspoon kosher salt and ground black pepper. Pulse to break up the avocado and cilantro, then blend until smooth and creamy. Add water, 1 tablespoon at a time, to reach your desired consistency. Set aside or store in an airtight container in the refrigerator for up to 2 days.

Char the sweet corn: 

Place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)

Sauté the aromatics

Meanwhile, as the corn chars, heat olive oil in a medium skillet over medium heat. Add the onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes. Add the garlic, chili powder, cumin, and smoked paprika, stirring to coat. Cook 1-2 minutes, until very fragrant.

Make the black bean filling

Stir in the black beans and cook 1-2 minutes until warm. Add vegetable broth/water and bring to a gentle simmer. Using a spatula or wooden spoon, mash some of the black beans to create a creamy, cohesive texture. If needed, cook another 1-2 minutes to thicken slightly. Squeeze in lime juice and season with additional salt and black pepper as desired. Remove from heat.

Assemble black bean tostadas: 

If desired, warm tostada shells according to package directions. Spread black bean topping over each tostada shell. Top with charred corn, a drizzle of avocado crema, and any other toppings you love–chopped cilantro, cotija cheese, shredded lettuce, etc. Enjoy!

These tostadas were amazing!!  Super quick and easy to make but tasted gourmet.  My family loved them.  Really looking forward to the rest of your low-effort recipes.

These were so tasty! The sweet roasted corn was a perfect foil to the savory black beans and creamy lime and avocado sauce. I've been wanting to make these all summer and am sad I waited so long! These will be on regular rotation in our home! Easy to make the crema dairy free with plain coconut milk yogurt. I didn't have a jalapeno so I threw half a can of mild roasted green chiles in instead.

Jess makes the best meatless meals! Full of flavor, well balanced and still so satiating. These tostadas are a summer favorite of ours and so simple to pull together.

This looks so amazing and I can’t wait to actually try it but the ad settings are set so high that on the mobile app, I almost can’t even get through it. 5 stars for the recipe but frustrating for the website.

https://www.youtube.com/watch?v=kkkPZzqv5OE

When I first shared the recipe for these easy Black Bean Tostadas a few years back, it went completely viral, hitting  recipe last year, it went completely viral, hitting nearly 5 million views in a few short weeks. 

Better yet (IMHO), everyone who tries them absolutely loves them. They're totally vegetarian but completely satisfying thanks to 3 key layers of flavor & texture:

1. Refried black beans. Start with canned beans for ease (though if you want to go the extra mile & cook beans from scratch, YUM!), then quickly simmer with flavorful aromatics.
2. Charred sweet corn. For the perfect crunchy pop of texture! Use the burner on a gas stove to quickly char up some sweet corn, or go ahead & toss it under the broiler. 
3. Avocado crema. Easy to prepare in a food processor, this sauce provides amazing cooling creaminess to the tostadas.

Layer them up & finish them off with any other tostada toppings your heart desires! ♡ Happy cooking!

🖨️Printable Black Bean Tostadas Recipe: https://playswellwithbutter.com/black-bean-tostadas/
🖨️Printable Avocado Crema Recipe: https://playswellwithbutter.com/avocado-crema/

▶️Follow along with PWWB for more unfussy recipes with a big punch of flavor!
Instagram: https://www.instagram.com/playswellwithbutter/
TikTok: https://www.tiktok.com/@playswellwithbutterjess

▶️FREE email series: PWWB Plant-Based Meals Made Easy AF for the Vegan-Curious
https://plays-well-with-butter.ck.page/b580ffde02

▶️Products used in this video:
Mini cordless food processor: https://rstyle.me/+cfFaJxFpfiw2T3UyiutM8w
Mini masher: https://rstyle.me/+HJ6RloGWpklKCEMUmURkdg 
Nonstick skillet: https://rstyle.me/+SfGeNNphvFQliJ82FhR07g
7-inch chef knife (white): https://rstyle.me/+l6Ou_KEc1QQySURClSBvfA
7-inch chef knife (black): https://rstyle.me/+3qABP0sa3W1dpy_i4ludlw
Microplane: https://rstyle.me/+VPgdJCiI3EdKkp5bc-f94g
Cutting Board: https://rstyle.me/+Tc6-n6B_NyMWdSsClxThKQ
Tongs: https://rstyle.me/+hDMjOEP7IetZkS_594X6OA

▶️Timestamps:
00:00: Intro
00:56: Ingredient prep
02:59: Softening onions for refried beans
03:25: Charred sweet corn on stovetop
04:12: Cooking and mashing refried black beans
06:28: Preparing avocado crema
08:05: Black bean tostada assembly
09:37: Serving suggestions

#blackbeantostadas #vegetariantacos #tacotuesday #vegantacos #healthytostadarecipe #easyvegetarianrecipe

BLACK BEAN TOSTADAS WITH CHARRED CORN & AVOCADO CREMA | vegetarian + easily vegan

delicious vegetarian black bean tostadas with gaucamole and pico de gallo

oregano

tostadas

romaine lettuce

cheddar cheese

pico de gallo

avocados

Tablespoon minced cilantro

Tablespoon diced red onion

lime juice

Remove the avocado from their skins and mash in a medium-sized bowl.&nbsp;&nbsp;

Add the diced tomato, onion, cilantro and lime juice to the avocado bowl and stir through seasoning with salt.

Gaucamole:

Heat a large frying pan over medium heat.&nbsp; Add the beans and spices and begin to mash them together as the beans heat up.&nbsp; Add water as needed until they have reached a spreadable consistency.

To Assemble:&nbsp;Spread some black bean mixture on a tostada, top with shredded lettuce, pico de gallo, guacamole and cheese then enjoy!

Black Beans:

These creamy black bean tostadas are the perfect pick-me-up midweek dinner or lunch. The creaminess of the flavorful beans pairs nicely with the crunchy golden corn tortillas; top them with crumbled queso fresco, lettuce, and cream. Delicious!

vegetable oil

onion

Cans of Simple True Organic Black Beans* (See Notes)

Epazote leaves (optional)

corn tortillas**

lettuce

Kroger Queso Fresco

Mexican cream

Open the black beans can and drain; reserve a cup of their liquid. Place the beans and the reserved liquid in your blender and process until you have a very creamy and smooth texture. Set aside.

In a medium-sized skillet, heat one tablespoon of vegetable oil; stir in the onion and cook until transparent, about 2 minutes. 

Add the bean mixture, and the epazote leaves, if using. 

Cook for 5 minutes until warm, stirring frequently. Season with salt and set aside. Do not let the bean mixture dry; once the beans are warm, remove the skillet from the heat.

Make creamy black beans

Pour one cup of vegetable oil into a large frying pan. Heat over medium-high heat.

Once the oil is hot, add the tortillas, frying one by one until they are crispy and golden brown, this step will take about 1-½ minutes. Place the already-fried tortillas on a paper towel plate to drain any excess oil. Set aside.

Fry the corn tortillas

To assemble the tostadas, spread 2 tablespoons of the creamy black beans over each tostada, evenly top with the shredded lettuce, sprinkle with the crumbled queso fresco and drizzle with Mexican cream. 

Add your favorite salsa and enjoy immediately!

Assemble the tostadas

This was absolutely delicious! I made it topped with shredded cabbage, your recipe for salsa verde, and a little bit of radish marinated in lime juice. So easy and so good!

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Top 5 black bean tostadas recipes from across the web

The most viewed black bean tostadas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Bean Tostadas

Homemade Black Bean Tostadas

30-Minute Black Bean Tostadas with ...

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Black Bean Tostadas

The most viewed black bean tostadas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine