Mexican Black Bean Tostadas
Crispy corn tortillas piled high with seasoned black beans, fresh shredded lettuce, diced tomatoes, and creamy avocado for a hearty, quick, and flavorful meal.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.66/serving
Dietary
- Gluten-Free
- Nut-Free
- Vegetarian
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Fiber
Tags
- healthy
- quick
- savory
- comfort food
- budget-friendly
Ingredients
- 4 corn tortillas
- 1 tablespoon vegetable oil
- 15 ounce black beans (rinsed and drained)
- 0.25 cup water
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon kosher salt
- 1 cup iceberg lettuce (shredded)
- 1 Roma tomato (diced)
- 1 avocado (diced)
- 2 tablespoon fresh cilantro (chopped)
- 2 tablespoon cotija cheese (crumbled)
Instructions
- Preheat your oven to 400°F. Brush each corn tortilla lightly with vegetable oil on both sides. Place on a baking sheet and bake for 8-10 minutes, flipping halfway through, until crispy and golden brown. Set aside.
- While tortillas bake, heat a small saucepan over medium heat. Add the rinsed and drained black beans, water, ground cumin, chili powder, and kosher salt. Simmer for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly thickened. Gently mash a few of the beans with a fork for a creamier texture, if desired.
- Assemble the tostadas: Spread a layer of seasoned black beans over each crispy corn tortilla.
- Top generously with shredded iceberg lettuce, diced Roma tomato, and diced avocado.
- Garnish with chopped fresh cilantro and crumbled cotija cheese, if using.
- Serve immediately.
Notes
You can add a dash of hot sauce to the black beans for extra spice. Fresh lime wedges for serving would also be a great addition.
Nutrition (per serving)
- Calories: 480
- Protein: 15.2 g
- Carbohydrates: 58.7 g
- Fat: 22.5 g
- Fiber: 15 g
- Sodium: 650 mg
- Saturated Fat: 3.5 g
- Sugar: 3.8 g
- Cholesterol: 10 mg