These Black Bean Tostadas are a quick, healthy, and delicious Mexican lunch that can be ready in under 30 minutes. Perfect for busy families, they are full of flavour and easy to make with simple ingredients.
During difficult times, cooking healthy meals for your family is one of the best ways to take care of those you love. I love cooking from scratch, but I also value simplicity, especially when I need to balance playing with my children and schoolwork during quarantine.
Tostadas are a traditional Mexican dish made with crisp tortillas topped with beans, cheese, and fresh toppings. While they’re often fried in Mexico, baking them in the oven makes them healthier and still delicious. This recipe is inspired by my mum’s classic version, with a few tweaks that make it my own. It’s quick, nutritious, and perfect for sharing with family.
Table of Contents
- What Are Tostadas?
- Why You’ll Love This Recipe
- FAQ
- What You’ll Need
- How to Make Step-by-Step
- Tips for Making the Best
- What to Do and Not to Do
- Storing and Reheating
- Recipe Variations
- Interesting Facts
What Are Tostadas?
Tostadas are crispy tortillas that serve as the base for a variety of toppings, from beans and cheese to meats and fresh vegetables. They are a staple of Mexican cuisine and a perfect vehicle for healthy, flavour-packed ingredients.
Why You’ll Love This Recipe
- Quick and easy, ready in under 30 minutes
- Healthy and filling, perfect for a family lunch
- Can be customized with your favourite toppings
- Uses simple pantry staples
- A fun way to enjoy Mexican flavours at home
FAQ
Can I make tostadas without frying the tortillas?
Yes! Baking them in the oven is healthier and still produces a crisp, golden texture.
Can I make this recipe vegan?
Absolutely. Simply omit the feta or substitute with a plant-based cheese.
Can I use dried beans instead of canned?
Yes, but make sure to cook them fully before assembling the tostadas.
What You’ll Need
- Corn tortillas: The base for the tostadas; crisp beautifully when baked.
- Black beans in water: A protein-rich, hearty filling that’s nutritious and delicious.
- Tomato: Adds freshness and a subtle acidity to balance the beans.
- White onion: Provides a mild sweetness and depth of flavour when cooked.
- Ground cumin: A warm, earthy spice that complements the beans.
- Black garlic salt (or regular salt): Enhances savoury flavours.
- Feta cheese: Crumbled on top for creaminess and tanginess.
- Avocado: Adds a buttery texture and richness.
- Spicy salsa (optional): For extra heat and flavour.
Equipment: Baking tray, saucepan, potato masher
How to Make Step-by-Step
- Prepare the tortillas: Preheat the oven to 180°C (350°F). Place tortillas on a baking tray and bake for 20 minutes until crisp and golden brown. Set aside.
- Cook the vegetables: Heat a small amount of oil in a saucepan over medium heat. Add onion, tomato, black garlic salt, and cumin. Sauté for about 5 minutes until softened.
- Add and mash the beans: Drain some liquid from the canned black beans. Add beans to the saucepan and cook until bubbling. Mash with a potato masher until smooth but slightly chunky.
- Assemble the tostadas: Spread mashed beans over each baked tortilla. Top with crumbled feta, avocado slices, and a drizzle of salsa if desired.
- Serve: Arrange on a platter and enjoy immediately with family or friends.
Tips for Making the Best
- Bake tortillas evenly for a crisp texture.
- Use fresh avocado for the best flavour.
- Add a squeeze of lime over the top to brighten the dish.
- Slightly mash the beans for a balance of creaminess and texture.
What to Do and Not to Do
Do:
- Taste and adjust seasoning before serving
- Serve immediately for crisp tostadas
- Customize toppings to your liking
Don’t:
- Overcook the tortillas, or they will become too hard
- Over-mash the beans—they should retain some texture
Storing and Reheating
- Store assembled tostadas in an airtight container in the fridge for up to 24 hours (toppings like avocado are best added fresh).
- Reheat tortillas separately in the oven to maintain crispness.
Recipe Variations
- Swap feta for queso fresco for a more traditional Mexican flavour.
- Add shredded lettuce, radish slices, or pickled jalapeños for extra crunch.
- Use vegan cheese for a plant-based version.
- Top with shredded chicken or beef for a heartier meal.
Interesting Facts
- Tostadas date back centuries in Mexican cuisine and were a way to use leftover tortillas.
- Black beans are high in protein, fibre, and antioxidants, making them a nutritious choice.
- Baking tortillas instead of frying reduces fat content without losing the crunch.
I hope you enjoy making these Tostadas de Frijoles Negros as much as I do! They’re quick, healthy, and perfect for sharing with your loved ones. Whether it’s a busy weekday lunch or a relaxed weekend meal, these tostadas are always a hit in my house.
Happy cooking and enjoy every bite!
Karlita x
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Place the tortillas on a baking tray in a single layer. Bake for 20 minutes, or until crisp and golden brown. Remove from the oven and set aside.
- Heat the oil in a saucepan over medium heat. Add the chopped onion, chopped tomato, black garlic salt, and ground cumin. Sauté for about 5 minutes, until softened and fragrant.
- Add the drained black beans to the saucepan and cook until they start bubbling. Turn off the heat and mash the beans with a potato masher until smooth but still slightly chunky.
- Crumble the feta cheese and slice the avocado.
- Spread a generous layer of mashed beans over each baked tortilla. Top with feta crumbles, avocado slices, and your favourite spicy salsa if desired.
- Arrange the tostadas on a platter and serve immediately. Perfect for a quick, healthy lunch or sharing with family.
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