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Black Bean Tostadas

Total time 25 mins
Yield Serves 4
Feel free to riff on this recipe by adding whatever you have on hand, including lettuce, halved cherry tomatoes, or chopped cucumber.


  • 1 tablespoon olive oil
  • 1 garlic clove, chopped
  • 1 small onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 teaspoon ground dried chipotle chile
  • 1/2 teaspoon ground cumin
  • 2 cans (15 oz. each) black beans
  • 8 tostada shells (6 in. diameter)
  • 1 cup sliced radishes
  • 1 avocado, sliced
  • 1 cup crumbled queso fresco* or shredded jack cheese
  • Lime wedges
  • Salsa and/or sour cream

Nutrition Information

  • calories 541
  • caloriesfromfat 41 %
  • protein 22 g
  • fat 25 g
  • satfat 7.4 g
  • carbohydrate 62 g
  • fiber 22 g
  • sodium 1256 mg
  • cholesterol 21 mg

How to Make It

  1. In a frying pan, warm oil over medium heat. Add garlic, onion, and red pepper and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in ground chile and cumin and cook until fragrant, about 1 minute.

  2. Drain beans, reserving their liquid, and add to pan along with about 1/2 cup liquid. Stir and mash until beans form a slightly chunky purée and are heated through, about 3 minutes.

  3. To assemble tostadas, top each shell with 1/2 cup bean mixture, a few radishes, avocado slices, and cheese. Serve with lime wedges and salsa and/or sour cream.

  4. *Find in Latino markets and well-stocked grocery stores.