close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!

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,

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

  1. Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
  2. 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.
  3. Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
  4. To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.
tags:
(1)
3 Comments

Comments (3)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Regina U1 month ago
Reply
Do you want to report this comment as inappropriate?

Easy and delicious!

Kim3 months ago
Reply
Do you want to report this comment as inappropriate?

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 months ago
Do you want to report this comment as inappropriate?

Love the recipes! Can’t wait for

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description

description
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. You can learn more about how we use cookies to improve your experience here

Copy link
CopyCopied
Powered by Social Snap