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Black Bean Tostada

Black Bean Tostada

This crispy black bean tostada is loaded with iceberg lettuce, tomatoes, avocado, cotija cheese, and pickled onions. My friends and I basically lived off these types of tostadas in our college years and early 20’s because they are quick, easy, tasty, and cheap! I recently made these tostadas for a mid-week lunch for me and my kids and we all thought it was a very tasty meal. Frying the corn tortillas in vegetable oil gives them a terrific crunch but you can also bake them in the oven for a healthier option. I love that you can switch up these vegetarian tostadas with whatever veggies and cheese you have on hand.

Black Bean Tostada

How to Make Black Bean Tostadas

Prepare homemade salsa, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.

Make the pickled red onions, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.

Prepare the black beans by heating 2 teaspoons of vegetable oil in a small saucepan over medium heat. Add the diced onion and bell pepper then cook, stirring occasionally, for 3 minutes. Next, add the cumin, smoked paprika, and dried oregano along with the minced garlic then cook, stirring constantly, for 1 minute.

Add the rinsed black beans to the saucepan along with 1/4 cup of water. Simmer, uncovered, for 15 minutes, stirring often, until the liquid has reduced and thickened. Mash some of the beans, if desired. Taste and season with sea salt and freshly cracked pepper, to taste.

Make the crispy tostada shells while the beans are simmering. Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 

When the oil is HOT, carefully place 1 corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry 1 tortilla at a time, holding metal potato masher in an upright position on top of tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown. 

Drain both sides on paper towels then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.

Black Bean Tostada

To serve the tostada, spoon the black beans on top of the tostada shell followed by a sprinkling of cotija cheese. Top with shredded iceberg lettuce, tomatoes, avocado slices, green onions, pickled onions, more cotija cheese, and cilantro. Serve immediately with salsa and lime wedges on the side. Enjoy.

Black Bean Tostada

Black Bean Tostada

Black Bean Tostadas

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

  • Small Saucepan
  • Small skillet

Ingredients

Black Beans:

  • 2 tsp vegetable oil
  • 1/4 yellow onion, diced
  • 1/4 yellow bell pepper, diced
  • ½ tsp cumin
  • ¼ tsp smoked paprika
  • ¼ tsp dried oregano
  • 1 clove of garlic, minced
  • 1 (15 oz) can of black beans, drained & rinsed
  • ¼ cup water
  • Sea salt and freshly cracked pepper, to taste

Tostada Shells:

  • Vegetable oil
  • Corn tortillas
  • Sea salt

Tostada Toppings:

  • Salsa **Click the link up above for the recipe
  • Pickled onions **Click the link up above for the recipe
  • Iceberg lettuce
  • Grape tomatoes, halved
  • Avocado, sliced
  • Green onion, chopped
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

  • Make homemade salsa, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.
  • Make the pickled red onions, if desired. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed. 
  • Prepare the black beans by heating 2 teaspoons of vegetable oil in a small saucepan over medium heat.
  • Add the diced onion and bell pepper then cook, stirring occasionally, for 3 minutes. Add the cumin, smoked paprika, and dried oregano along with the minced garlic then cook, stirring constantly, for 1 minute. 
  • Add the rinsed black beans to the saucepan along with 1/4 cup of water. Simmer, uncovered, for 15 minutes, stirring often, until the liquid has reduced and thickened. Mash some of the beans, if desired. Taste and season with sea salt and freshly cracked pepper, to taste. 
  • Make the crispy tostada shells while the beans are simmering. Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. 
    Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 
  • When the oil is HOT, carefully place 1 corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry 1 tortilla at a time, holding metal potato masher in an upright position on top of tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown. 
  • Drain both sides on paper towels then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
  • To serve the tostada, spoon the black beans on top of the tostada shell. Top with shredded iceberg lettuce, tomatoes, avocado slices, green onions, pickled onions, more cotija cheese, and cilantro. Serve immediately with salsa and lime wedges on the side. Enjoy.
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5 Comments

  1. Looks delicious Pam. I don’t think we’ve made tostadas but we are making our first pickled onions this week.

  2. It’s been ages since I’ve had a tostada. Suddenly, I want one. NEED one! 🙂 These look terrific — thanks.