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.

By Darshana Thacker Wendel,

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.

Comments (16)

(5 from 15 votes)

Recipe Rating

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Mindy

Fabulous!!

Corey

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

Joanne Carriere

Quick easy and delicious!

Joanne Carriere

Great tostada recipe. I will definitely make it again.

Vanessa Joynt

Yum!!

Jennifer Lacroix

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.

Jenn

Recipe was great and super fast!

Vivian T

So delicious

Linda Sabo

Love the soup!

Laura

Every one I make them for loves them.

Theresa

Deeeeeelicous!!

Laura

Quick and easy like it says

Enid

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

Regina U

Easy and delicious!

Kim

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

Debbie Bevel

Love the recipes! Can’t wait for

About the Author

Headshot of Darshana Thacker

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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