Black Bean Tostadas
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Black Bean Tostadas
Description
The Black Bean Tostadas recipe centers on a seasoned black bean filling simmered with aromatics like onion, garlic, and green bell pepper, enhanced by chili powder, smoked paprika, cumin, and a pinch of cayenne. The addition of vegetable stock and fresh lime juice helps the beans reduce to a thick, flavorful base that carries smoky and mildly spicy undertones balanced by brightness from the lime. The tostadas are prepared by either pan-frying or oven-toasting corn tortillas until crisp, creating a crunchy vehicle to hold the bean topping.
Assembled with fresh and colorful toppings including microgreens or shredded lettuce, pickled onions, ripe avocado slices, grilled corn, sliced green onion, crumbled cotija cheese, fresh cilantro, and lime wedges for spritzing, these tostadas offer a range of textures and complementary fresh flavors. The combination of creamy beans with crisp tortillas and fresh garnishes makes this dish suitable for a casual lunch, light dinner, or appetizer spread.
The cooking instructions recommend careful simmering of the bean mixture until it thickens and the garlic cloves are removed for a smooth texture. The tostadas can be prepared either by pan-frying the tortillas in oil briefly on both sides or baking them at a high temperature for a crisp finish. Once topped, these tostadas can be served immediately to maintain the crispness and freshness of the garnishes.
Ingredients
- 2 (14 ounce) black beans drained and rinsed
- ½ red onion diced
- 1 green bell pepper diced
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- pinch cayenne pepper
- pinch salt
- black pepper freshly cracked
- 1 cup vegetable stock low-sodium
- 1 lime juiced
tostadas
- 8 corn tortillas
- 2 to 3 tablespoons vegetable oil or olive oil
for topping
- microgreens or shredded lettuce
- onion pickled
- avocado sliced
- cherry tomatoes sliced
- corn grilled
- green onion sliced
- cotija cheese crumbled
- cilantro fresh
- lime for spritzing, wedges
Instructions
- Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.
- To make the tostadas, you can pan-fry them or crisp them up in the oven.
- To pan fry, heat a skillet over medium heat and add the oil. Add the tortilla and cook for 1 to 2 minutes, then flip and cook for another 1 to 2 minutes. Place the tortilla on a paper towel to drain any excess grease, sprinkle it with salt and repeat with remaining tortillas.
- To toast in the oven, preheat the oven to 425 degrees Place the tortillas on a baking sheet and brush both sides with the oil or use an olive oil spray on both sides. Sprinkle the tortillas with salt. Bake for 5 to 6 minutes, then flip and bake for 5 to 6 minutes more.
- To serve the tostadas, add a few spoonfuls of the black bean mixture right on top of the crispy tortilla. Top with the micro greens or lettuce, then add on the avocado, tomatoes, pickled onion, grilled corn, green onions, cotija cheese and cilantro. Spritz with lime juice and serve immediately!
User Reviews
Overall Rating
5
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