This is a variation of our baked tostadas base recipe. This baked tostadas with black bean corn salad recipe is perfect for helping you add more beans to your diet! This is essentially two recipes in one, so if you made our black bean corn salad and are looking to use it in another recipe, you came to the right place!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Baked Tostadas
If you don’t have low-sodium canned beans, drain and rinse your beans to remove excess salt.
The flavor of the “refried beans” is dependent on the salsa, so buy one that you enjoy and is appropriately mild or spicy for your taste.
When heating the beans with the salsa, be sure to stir occasionally to prevent sticking.
If you prefer smoother beans, use an immersion blender or a regular stand blender.
Don’t want to turn your oven on? No problem! You can easily crisp up the tortillas by placing them one at a time on a paper towel or microwave-safe plate, then microwaving for 1 minute on each side. Smaller tortillas cook faster, so use your first tortilla as your “test tortilla,” then adjust microwave times from there. Different microwaves produce different results, so be sure to watch the first one carefully so it doesn’t burn; sometimes 30 seconds is enough time for the second side.
Don’t want to turn your stovetop on? No problem! Place the beans and salsa in a microwave-safe bowl and microwave in 30-second intervals, stirring between each. Heat through and mash to desired consistency.
Between these two alternative cooking methods, you can make this mess-free recipe anywhere that has a microwave! How’s that for an easy workplace lunch?!
This is a great recipe for kids to help make. They love mashing, mixing, and assembling!
Ingredient Substitutions
- Corn Tortillas: you can use whole wheat tortillas, but they don’t crisp up as well in the oven or microwave. If using whole wheat tortillas, consider simply warming them and making burritos or tacos instead.
- Canned Beans: substitute beans cooked from dried. One 15-ounce can contains ~ 1 ½ cups drained beans, so you will need 3 cups total.
- Salsa: use any salsa of your choice. Fire-roasted and chipotle salsas add smokiness, whereas mango and peach salsas add a touch of sweetness. Choose a spice level that suits your preferences.
- Cotija cheese: substitute feta cheese, goat cheese, or another Mexican variety.
- Black Bean Corn Salad: if you don’t want to make our full recipe, substitute a corn salsa or a simple mix of beans and corn.
Recipe Variations
Want to make vegan tostadas? Simply leave off the cheese.
Want to add a protein boost? Add some shredded chicken or beef mushroom taco meat before topping with the black bean corn salad. Top with Greek yogurt or lime crema for a little extra protein.
Need some baked tostada inspiration?
Use our base recipe as a guide, or check out our other tostada variations!
Equipment Recommendations
Use these kitchen tools for recipe success!
- Saucepan
- Masher
- Spatula
- Liquid Measuring Cup
- Mixing Bowls
- Pastry Brush
- Baking Sheet
- Cutting Board
- Chef’s Knife
Are Tostadas Healthy?
These baked tostadas with black bean corn salad are! They are packed with all of the nutrients needed for a healthy plate and a healthy body. The featured ingredients in this recipe are whole grain corn tortillas, beans, and salsa.
Whole Grain Corn Tortillas
Whole grains contain B vitamins, minerals, phytochemicals, and fiber. These nutrients provide your body with energy, promote satiety, and regulate digestion. Avoid corn tortillas with excessive additives; choose varieties with minimal ingredients: corn, water, lime, and salt.
Beans
Beans of all varieties contain plant-based protein, complex carbohydrates, fiber, vitamins, and minerals and are an important part of a plant-forward diet. These nutrients promote gut health, decrease risk of developing heart disease, cancer, and diabetes, and promote a healthy weight. All of the world’s longest lived populations consume beans daily.
Salsa
The main ingredient in salsa is tomatoes. Tomatoes are rich in lycopene, a phytochemical that helps protect against heart disease and prostate cancer. (1, 2) Canned and/or cooked tomatoes are higher in lycopene than their fresh counterparts. (3)
Serving Suggestions for Baked Tostadas with Black Bean Corn Salad
With the right toppings, oven baked tostadas can be a meal on their own because they have all five food groups! Corn tortillas are a whole grain, black beans are a plant-based protein, cheese provides dairy, and the black bean corn salad provides a mix of fruits and vegetables.
If you would like to add a side dish, we recommend serving tostadas with roasted vegetables or some fresh fruit.
Once you are ready to eat, serve the toppings family-style and let everyone customize their tostadas to THEIR taste!
How to Store Leftovers
Store the bean spread and the black bean corn salad in separate airtight containers in the refrigerator for up to 7 days. Use extra bean spread as a dip for veggies, crackers, or chips or as a tasty filling in wraps or burritos. Use extra black bean corn salad in quesadillas, salads, or paired with a cooked whole grain.
Store leftover baked tostada shells in a bag or container at room temperature.
Want more Easy Plant-Forward Entree Recipes?
Try out these tried and true favorites!
One Pan Mexican Quinoa Skillet with Black Beans
Baked Tostadas with Black Bean Corn Salad
Ingredients
- 8 corn tortillas
- 1 teaspoon canola oil
- 2 15-ounce cans low-sodium black beans, drained
- 1 cup salsa
- Salt & pepper to taste
- 2 cups To Taste's black bean corn salad
- ¼ cup cotija cheese
Optional Garnishes
- Hot sauce
- Lime juice
- Lime crema
- Plain Greek yogurt or sour cream
- Salsa
Instructions
Make the black bean corn salad.
- In a medium bowl, whisk together the oil, lime juice, garlic, and cumin.Add beans, corn, and additional ingredients to the bowl. Using a spatula, fold until combined. Add salt and pepper to taste. Enjoy!
Make the tostadas.
- Preheat oven to 425° F. Lay tortillas on a cookie sheet in a single layer (do not overlap). Using 1 teaspoon of oil and a pastry brush, brush both sides of each tortilla. Bake 8-10 minutes, flipping halfway through cooking time.*
- Place beans and salsa in a small saucepan and cook over medium heat until mixture begins to simmer and beans are heated through, stirring occasionally. Turn off heat and use a fork or potato masher to mash beans to the consistency of refried beans. Add salt & pepper to taste.**
- Build tostadas by spreading a layer of beans on each shell. Top each tostada with ¼ cup black bean corn salad and sprinkle with cotija cheese. Add additional garnishes to your taste! Enjoy!
