Coupon Clipping Cook

Meatless Black Bean Tostadas

One of the things I like to always have on hand in my pantry are cans of black beans.

When they’re on sale it’s a great time to stock up……and super great when they’re on sale AND coupons are available for use at the same time.

This tostada recipe is a quick and easy meal….and sooo delish. 

Although this recipe is meatless, these tostadas would be super tasty with chicken, ground beef, or shredded beef if you prefer.

Also, feel free to use shredded lettuce instead of cabbage.

For fun, you can make a “Tostada Bar” and let each person build their own!

(Here are some other quick and easy meals using black beans “Ground Turkey and Black Bean Chili” and “Black Beans and Lime Spicy Chicken“).

Let’s check out the ingredients:

Toppings for the tostadas.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Toppings:

Shred the cabbage.

Dice the tomato.

Chop the onions (including the green sections), and the cilantro.

Cut the avocado in half and scoop out each half with a spoon.  Then cut in lengthwise slices.

Next, shred the cheese (or an easier option is to buy it pre-shredded).

Set aside each of the toppings (including the salsa and sour cream).

For the Beans:

Warm the beans in a small pan.  Add the cumin, onion powder, and pepper.  Stir together.

For the Tortillas:

In a small skillet, heat the oil on medium heat.

The amount of oil to use may vary depending on the size of your skillet.  The oil should be about 1/2 inch from the bottom of the skillet.

Add one tortilla to the oil.

Cook the tortilla until each side is a light golden color.  Then repeat for each of the remaining tortillas, one at a time.

Lay the tortillas on a paper towel to drain off the excess oil.

Making the Tostada:

Add about 2 tablespoons of beans on top of each tortilla shell.

Try to spoon out just the beans, not the juice.

An option is to drain the beans or use a slotted spoon.  Some juice on the tortilla is just fine.

Then top the warm beans with some of the cheese.

Next……

……add the salsa.

Then add the shredded cabbage…..

…..and some more cheese.

Next add the green onions…..

…….the tomatoes……

…..the cilantro…..

…….a couple of slices of avocado…..

…and lastly, top with a dollop of sour cream.

Next, dig in!

Then….Enjoy!

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Print Recipe

Meatless Black Bean Tostadas

A quick and easy meal for any night of the week.

Course Main Course
Cuisine Mexican
Keyword Bean Tostadas, Tostada, Tostadas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the Beans:

  • 1 can (15 ounces) black beans
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper

For the Tortillas:

  • 4 corn tortillas
  • 1/2 cup canola oil amount may vary depending on the size of the skillet

For the Toppings:

  • 1-1/2 cup shredded cheddar cheese
  • 2 cups shredded green cabbage (thinly sliced)
  • 1 large tomato chopped
  • 2 green onions chopped including the green tops
  • 1/4 cup chopped cilantro
  • 1 avocado cut in half lengthwise, seed removed, meat cut into slices about 1/2 inch thick
  • 1/2 cup sour cream
  • 1/2 cup salsa

Instructions

For the Beans:

  1. For the Beans - heat a small sauce pan on low heat and add the beans, cumin, onion powder, and pepper.  Stir together.

For the Tortillas:

  1. Heat a small skillet on medium heat and add canola oil.  

  2. Add one tortilla to the oil. Cook the tortilla until each side is a light golden color. Transfer the tortilla onto a paper towel-lined plate.

  3. Then repeat the process for each of the remaining tortillas, one at a time. 

For the Toppings:

  1. On the top of each crispy corn tortilla, using a slotted spoon, add about 2 tablespoons of beans. Try to spoon out just the beans, not the juice. 

  2. Then top the warm beans with shredded cheese, salsa, shredded cabbage, more shredded cheese, green onion, tomatoes, cilantro and a couple slices of avocado.

  3. Top with a dollop of sour cream and serve.

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6 Comments

  1. Black beans are way up there on my favorites list, and your tostadas look wonderful! I unusually use lettuce but cabbage would be a nice change 🙂

    • Hi There, I like to use lettuce too…I think I was feeling guilty for eating so many sweets lately so I put more veggie power in this recipe!! Have a great day.

  2. If I had to choose one kind of bean, it would definitely be black beans. While a lot of tostadas have the refried beans as a base layer, I sometimes wish that restaurants used more black beans than the refried beans. I definitely would enjoy these-your pictures really do entice. Great post!