Name: Quick Black Bean Tostadas
Total time: 30 min
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

Ready In: 30 minutes
Makes 10 tostadas
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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.

From Forks Over Knives Family

By Darshana Thacker Wendel, Mar 29, 2019

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.

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(4.89 from 9 votes)

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Jennifer Lacroix3 months ago

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.

Vivian T3 months ago

So delicious

Linda Sabo4 months ago

Love the soup!

Laura10 months ago

Every one I make them for loves them.

Theresa12 months ago

Deeeeeelicous!!

Laura12 months ago

Quick and easy like it says

Enid2 years ago

This was a delicious and easy recipe to make. Thank you!!!

Regina U2 years ago

Easy and delicious!

Kim2 years ago

These are SO good. We’ve made them twice already. The only addition was some jalapeno on top for a bit of spice.

Debbie Bevel2 years ago

Love the recipes! Can’t wait for

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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