This is a variation of our baked tostada base recipe. These black bean tostadas come together in less than 15 minutes – perfect for a quick and easy weeknight meal! How is that for convenience??
Must-Know Cooking Skills
Before cooking, 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.
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 just 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!
- 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 a burrito or tacos instead.
- Canned Beans: substitute beans cooked from dried. A 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.
- Monterey Jack Cheese: substitute a Mexican cheese blend, pepper jack, mozzarella, asadero, or another cheese that melts well and compliments the flavors.
- Cherry Tomatoes: substitute diced Roma or other large varieties. You can also substitute fresh cherry tomato salsa.
- Cilantro: substitute Italian parsley, but note there will be a significant flavor difference.
Want to make vegan tostadas? Simply leave off the cheese.
Need some baked tostada inspiration?
Use our base recipe as a guide, or check out our other tostada variations!
Use these kitchen tools for recipe success!
Are Tostadas Healthy?
These black bean tostadas 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, tomatoes, and avocado
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 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.
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)
Avocados are rich in healthy fats and are a great source of vitamins, minerals, and phytochemicals. They also happen to make everything taste better (well, at least To Taste thinks so)!!
Serving Suggestions for Baked Tostadas
This tostada recipe is a balanced meal on its own because has all five food groups! Corn tortillas are a whole grain, black beans are a plant-based protein, cheese provides dairy, and avocado and tomatoes – while they are technically fruits, we often consider them vegetables – in this instance, we can just count them as both!
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 Black Bean Tostadas
Store the bean spread in an airtight container 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.
Store leftover baked tostada shells in a bag or container at room temperature. Avocado oxidizes and browns once cut, so try to not leave extra!
Want more Easy Plant-Forward Entree Recipes?
Try out these tried and true favorites!
Black Bean Tostadas with Avocado and Tomatoes
- 8 corn tortillas
- 1 teaspoon canola oil
- 2 15-ounce cans low-sodium black beans, drained
- 1 cup salsa
- Salt & pepper to taste
- ½ cup shredded Monterey Jack cheese
- ½ cup halved cherry tomatoes
- 1 large or 2 small avocados, diced
- ¼ cup chopped cilantro
- Hot sauce
- Lime juice
- Lime crema
- Plain Greek yogurt or sour cream
- 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 and then sprinkling with cheese. Top with diced avocados, cherry tomatoes, and a sprinkling of cilantro. Add additional garnishes to your taste. Enjoy!