Black Bean Tostadas

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
Author [email protected]


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


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.