These quick and easy Black Bean Tostadas are made with oven-crisped tortillas, refried black beans, and all of your favourite toppings. Simple to make and endlessly customizable, these vegetarian tostadas are a family favorite.
A one-way ticket to Tostada Town
Who loves a quick and easy dinner? We sure do! You know, something for those nights when you're tired, hungry, and just can't even. For those nights, may I suggest Black Bean Tostadas?
Think of a tostada as a taco, but flatter and crispier—tostadas are meant to be eaten open-faced with toppings piled on top. I’ve opted for the healthier and easier option of baking the tortillas in the oven until they’re delightfully crispy (I am a nutritionist, after all) and then loading them up with our signature refried black beans recipe.
Then, the world is your tostada toppings oyster. I love sliced avocado and crumbled cotija cheese, and, let me tell you, adding a scoop of our spicy pickled red onions on top is something akin to heaven. When peaches are in season I love making this fresh peach salsa, which pairs perfectly with the smoky refried black beans.
There’s really no way around the fact that tostadas are a little awkward and messy to eat. Just enjoy them with family and close friends and it’s all good! The result is a quick, easy alternative to the usual Tuesday tacos. (Or any busy weeknight when you want something satisfying and kid-friendly, but don't have an hour to spend making dinner!)
Alrighty, should we do this?!
Let's make Black Bean Tostadas together!
You'll find detailed instructions in the printable recipe card at the end of this post. For now here's a step-by-step overview, complete with photos!
Step 1: toast your tortillas
Brush or spray a sheet pan with olive oil, then lay the tortillas on the pan and brush the tops with more oil. Sprinkle salt over the tortillas, then place them in an oven pre-heated to 350ºF.
Bake the tortillas for 10 minutes, then flip the tortillas, brush with more oil, and sprinkle with salt again. Bake for an additional 10-15 minutes, until golden brown and crisp.
Step 2: add the beans
Spread the warm refried black bean mixture onto each tostada.
Step 3: add your toppings
Pile the toppings of your choice on top of the black beans.
That's it! We're done!
Tips for Perfect Black Bean Tostadas
Brush liberally with oil
Yes, we're trying to lighten things up, but that doesn't mean you can forego the oil altogether! You need a thin layer on both sides to help the tortillas crisp up.
Watch closely
The tortillas can go from golden to burnt in a matter of minutes. Keep an eye on them and make sure to flip them on the baking sheet halfway through cooking for even crisping.
Use homemade refried beans
In a pinch, you can use store-bought refried beans, but nothing beats the flavor and texture of homemade. Plus, you can control the amount of added salt and fat—and make sure your beans are vegetarian.
Storing + Reheating Leftover Tostadas
If you have any leftover tostadas, store them in an airtight container in the refrigerator for up to 2 days. To reheat, preheat your oven to 350°F and bake for 5 to 10 minutes, or until they’re warmed through and the edges of the tortillas are crispy again. (The middles of the tostadas will likely remain soft, but they’ll still be tasty!)
Black Bean Tostadas
Ingredients
- 8 small corn tortillas
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 ¾ cups refried black beans
- 4 ounces crumbled cotija cheese or shredded tex mex cheese if you can't find cotija
- 1 avocado thinly sliced
- 16 baby plum tomatoes quartered
- ½ bunch cilantro for garnish
- 1 lime sliced into wedges
Instructions
- Pre-heat your oven to 350°F / 180°C.
- Brush or spray a large sheet pan with olive oil.
- Brush one side of each tortilla with oil and place on the sheet pan, oil side up. Sprinkle with salt.8 small corn tortillas, 2 Tablespoons olive oil, 1 teaspoon salt
- Place into the pre-heated oven and bake for 10 minutes.
- Remove from the oven, flip the tortillas, and brush with oil once more. Add another small sprinkle of salt.
- Return to the oven and bake for an additional 10-15 minutes, until golden brown and crisp. Note that these will continue to crisp up as they cool. Keep a close eye on them as they can go from golden to burnt very quickly!
- Remove the tostadas from the oven to cool.
- Warm the refried black beans up if they aren't warm already.1 ¾ cups refried black beans
- Spread a few tablespoons of refried black beans onto each tostada. Top with sliced avocado, tomatoes, crumbled cheese, and cilantro. Squeeze a bit of lime juice over the top before serving.1 ¾ cups refried black beans, 4 ounces crumbled cotija cheese, 1 avocado, 16 baby plum tomatoes, ½ bunch cilantro, 1 lime
Notes
- Nutrition values are an estimate only and are based on two tostadas per person per serving. Actual nutrition values will vary wildly depending on the toppings you choose!
- Brush liberally with oil - Yes, we're trying to lighten things up, but that doesn't mean you can forego the oil altogether! You need a thin layer on both sides to help the tortillas crisp up.
- Watch closely - The tortillas can go from golden to burnt in a matter of minutes. Keep an eye on them and make sure to flip them on the baking sheet halfway through cooking for even crisping.
- Use homemade refried beans - In a pinch, you can use store-bought refried beans, but nothing beats the flavor and texture of homemade. Plus, you can control the amount of added salt and fat—and make sure your beans are vegetarian.
- Can I use canned black beans for the refried beans? Yes, you can use canned black beans for convenience. My little hack for making canned black beans more flavorful is to drain and rinse them, then simmer them with some salsa, garlic powder, and ground cumin. Use the back of a spoon to mash them a bit so they stay put on the tortilla shells.
- Leftover tostadas? If you have any leftover tostadas, store them in an airtight container in the refrigerator for up to 2 days. To reheat, preheat your oven to 350°F and bake for 5 to 10 minutes, or until they’re warmed through, and the edges of the tortillas are crispy again. (The middles of the tostadas will likely remain soft, but they’ll still be tasty!)
Margherita Collini Lanzarotti says
soooooooo goood!!!!!!
Katie Trant says
So glad you enjoyed this recipe as much as we do, Margherita!