Coupon Clipping Cook

Meatless Black Bean Tostadas

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

Black Bean Tostadas

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.

Here are more recipes with crispy corn tortillas you may like “Corned Beef Taquitos with Homemade Avocado Sauce“, “Mini Shrimp Tostadas with Homemade Guacamole” and “Easy Crispy Shell Ground Beef Tacos“.

Let’s check out the ingredients.

Black Bean Tostadas Ingredients

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

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

Black Bean Tostadas Ingredients

For the Tortillas – Corn tortillas and canola oil

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

Here’s how to make it.

For the Toppings:

Shredded Cabbage on Board

Thinly slice the green cabbage.

Chopped Tomatoes on Board

Chop the tomato…

Chopped Cilantro and Onion

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

Sliced Avocado on Cutting Board

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.

Shredded Cheese on Board

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:

Black Beans in Pot

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:

Canola Oil in Skillet

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

Canola Oil in Skillet

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.

Fry Tortilla in Pan

Add one tortilla to the oil.

Fry Tortilla in Pan

Cook the tortilla until each side is a light golden color.

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

Crispy Tortilla on Paper Towel

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

For the Tostada:

Black Beans on Tortilla

On the top of each crispy corn tortilla, using a slotted spoon, add about 2 tablespoons of beans.

Black Beans on Tortilla

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

Black Beans on Tortilla

Some juice on the tortilla is just fine.

Cheese on Black Beans

Then top the warm beans with shredded cheese…

Salsa on Black Beans

Salsa on Tostada

…salsa…

Cabbage on Tostada

…sliced cabbage…

Cheese on Tostada

…more shredded cheese…

Green Onion on Tostada

…green onions…

Tomatoes on Tostada

…tomatoes…

Black Bean Tostada

…cilantro…

Avocado on Tostada

…a couple of slices of avocado…

Black Bean Tostada

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

Black Bean Tostada

Then, time to eat.

Black Bean Tostada

Thank you so much for stopping by CCC!

More Mexican Food Recipes You May Like:

One-Skillet Enchilada Sauce Taco Meat

Chipotle Shrimp Guacamole

Chipotle Lime Tortilla Chips

Cantaloupe, Coconut and Berry Agua Fresca

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Black Bean Tostadas

Meatless Black Bean Tostadas

A quick and easy meal for any night of the week.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Bean Tostadas, Tostada, Tostadas
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 Tortilla:

  • 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:

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

For the Toppings:

  • 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. 
  • Then top the warm beans with shredded cheese, salsa, shredded cabbage, more shredded cheese, green onion, tomatoes, cilantro and a couple slices of avocado.
  • Top with a dollop of sour cream and serve.
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6 Comments

  1. That looks wonderful!!

  2. 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.

  3. 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!