- Prep-time: / Ready In:
- Makes 10 tostadas
- Serving size: 1 tostada
- Print/save recipe
Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving.
Ingredients
- 10 6-inch corn tortillas
- 2 15-oz. cans black beans, rinsed and drained
- 2 tablespoons lemon juice
- 1½ tablespoons onion powder
- 1½ tablespoons garlic powder
- 1 teaspoon ground cumin
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cups finely shredded romaine lettuce
- 1 green onion, thinly sliced (¾ cup)
- 1 medium tomato, finely chopped (½ cup)
- 3 tablespoons fresh cilantro, finely snipped
Instructions
- Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
- Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
- Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
- To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.
Nutritional Information:
Per serving (1 tostada): 178 calories, 33.7 g carbohydrates, 9.5 g protein, 1.3 g total fat, 0.3 g saturated fat, 0 g cholesterol, 73 mg sodium, 9.4 g fiber, 1.4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (18)
(5 from 16 votes)This is the second time I've made this one. It's quick and so fresh. I absolutely love it!
This was delicious!!! I added a little bit of chopped avocado to the top because my husband loves avocados. We will make this again soon! Yum!
Fabulous!!
Really good. I don't like black beans so I used 1 can of pinto beans and 1 can of kidney beans, low sodium. I also added chilli powder and an additional teaspoon of cumin
Quick easy and delicious!
Great tostada recipe. I will definitely make it again.
Yum!!
Good flavor in the beans. The large amounts of garlic and onion powder don’t overwhelm the senses. 30 minutes is perhaps a tad bit too long to bake them - a little too crispy for easy eating. Would underbake slightly next time.
Recipe was great and super fast!
So delicious
Love the soup!
Every one I make them for loves them.
Deeeeeelicous!!
Quick and easy like it says
This was a delicious and easy recipe to make. Thank you!!!
Easy and delicious!
These are SO good. We've made them twice already. The only addition was some jalapeno on top for a bit of spice.
Love the recipes! Can’t wait for