Meatless Black Bean Tostadas

These meatless black bean tostadas are a quick and easy meal for any night of the week.

Tostadas are so easy to make and taste wonderful when they’re piled high with fresh ingredients.

This tostada starts out with a crispy corn tortilla and warm seasoned black beans.

Then it’s time to add the toppings…thinly sliced cabbage, tomato, avocado, shredded cheese, salsa and sour cream.

Feel free to add cooked meat such as chicken, ground beef, or pulled pork to the mix, and lettuce instead of the green cabbage.

If serving guests, it works out nicely if the toppings are set out for each person to build their own tostada.

And that means less work for the cook which is a good thing.

Let’s check out the ingredients.

Toppings – Black beans, shredded green cabbage, shredded cheddar cheese, tomato, green onion, avocado, cilantro, salsa and sour cream

Black Beans – Canned black beans, ground cumin, onion powder and ground black pepper

Tortillas – Corn tortillas and canola oil

HOW TO MAKE THIS RECIPE

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

For the Toppings:

Thinly slice the green cabbage.

Chop the tomato…

…green onions (including the green tops), and the cilantro.

Cut the avocado in half, remove the seed and scoop out each half of the avocado with a spoon.

Then cut the avocado 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:

Heat a small sauce pan on low heat and add the beans, cumin, onion powder, and pepper.

Stir together.

Continue to stir occasionally while the beans warm.

For the Tortillas:

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

The amount of oil to use may vary depending on the size of 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-lined plate to drain off the excess oil.

For the Tostada:

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.

Some juice on the tortilla is just fine.

Then top the warm beans with shredded cheese…

…salsa…

…sliced cabbage…

…more shredded cheese…

…green onions…

…tomatoes…

…cilantro…

…a couple of slices of avocado…

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

…and serve.

Thank you so much for stopping by CCC!

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