Black Bean Tostadas

a black bean tostada topped with cilantro and cheese on a grey background

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.

Course Main Course

Cuisine American, Mexican

Keyword Black Bean Tostadas, Vegetarian Tostadas

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 418kcal

Author Katie Trant

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

US Customary - Metric

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!)

Nutrition