Black Bean Tostadas With Roasted Veggies
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 Tostadas
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Calories
258 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Black Bean Tostadas With Roasted Veggies
Description
This recipe starts by roasting red bell peppers, jalapeños, red onion, and green cabbage with olive oil, salt, and pepper until tender and slightly caramelized. The roasted vegetables are then chopped or sliced for assembly. Meanwhile, black beans are cooked in olive oil with onion and garlic, then lightly mashed and simmered with vegetable stock and seasoning to create a warm, flavorful base.
To assemble, a generous spoonful of the bean mixture is spread on crispy corn tostadas, followed by the roasted vegetable topping. Optional garnishes include crumbled queso fresco, sliced avocado, Mexican crema or chipotle crema, pickled onions, and salsa, adding creaminess, acidity, and freshness to balance the dish.
This dish offers a blend of textures from crunchy tostadas to creamy beans and tender roasted vegetables, with a mix of earthy, sweet, and smoky flavors. It works well as a light meal or part of a larger spread.
Ingredients
For The Roasted Veggies
- 1 large red bell pepper halved and seeded
- 2 large jalapeños halved and seeded
- 1 large red onion cored and halved
- olive oil
- ½ large green cabbage
- kosher salt
- black pepper
For The Black Beans
- 1 Tablespoon olive oil or your preferred oil
- ½ large white onion chopped, or yellow onion
- 2 medium garlic finely chopped, cloves
- 2 oz black beans drained and rinsed, canned
- ½ cup vegetable stock or chicken stock
- salt kosher, to taste
- black pepper kosher, to taste
- 6 corn tortilla tostadas
Toppings Ideas
- queso fresco crumbled
- avocado slices
- Mexican crema or chipotle crema
- Mexican pickled onions
- Mexican salsa your favorite
Instructions
- Preheat the oven to 425°F.
- Place the halved peppers and red onion wedges onto a sheet pan. Drizzle with olive oil and toss to coat. Arrange the peppers and red onions cut-side down. Roast for 15-20 minutes.
- Drizzle the cabbage with a little olive oil and place on baking sheet pan. Season all the veggies with a little kosher salt and black pepper. Continue roasting the veggies for another 20 or tender and roasted. When the roasted vegetables are done, slice or chop according to preference.
- While the veggies are roasting, prepare the black beans and get the toppings ready.
- Heat oil in a medium non-stick skillet over medium heat; add the onion, and garlic. Saute until tender. Add the beans to the pot, mashing with a potato masher until slightly chunky; add the stock, salt & black pepper.
- Heat on low until beans are warmed through, about 10 minutes .
- Assemble the tostadas by spreading a generous portion the black bean mixture onto each tostada shell. Then add another layer of the roasted veggies then top with salsa, avocado and a sprinkle of crumbled cheese. Finish off with a drizzle of Mexican crema, pickled onions, and a squeeze of lime juice.
Notes
- Calories listed do not include optional toppings such as queso fresco or crema.
- Adjust seasoning and toppings to taste to balance flavors and textures.
- Use either vegetable or chicken stock for the beans, depending on dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Tostadas
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1tostada | |
| Calories | 258kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 4200mg | 175% |
| Potassium | 578mg | 12% |
| Fiber | 25g | 100% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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