Black Bean Tostadas

Feel free to riff on this recipe by adding whatever you have on hand, including lettuce, halved cherry tomatoes, or chopped cucumber.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 541
  • Calories from fat: 41%
  • Protein: 22g
  • Fat: 25g
  • Saturated fat: 7.4g
  • Carbohydrate: 62g
  • Fiber: 22g
  • Sodium: 1256mg
  • Cholesterol: 21mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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