Enjoy the bold and flavorful combination of black beans, crispy tortillas, and fresh toppings with this easy and delicious Black Bean Tostadas recipe. Perfect for a quick weeknight dinner or a casual gathering with friends, these tostadas are packed with protein and can be customized to suit your taste. Serve them with your favorite salsa and guacamole for a satisfying and healthy meal.
Ingredients
- 8 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1 small tomato, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- Sliced jalapenos (optional)
- Sour cream and lime wedges for serving
Directions
- Preheat the oven to 400°F (200°C).
- Place the corn tortillas on a baking sheet and brush both sides lightly with olive oil. Bake for 8-10 minutes, flipping halfway through, until crispy and lightly golden brown.
- Meanwhile, heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, and cook until softened and fragrant, about 2-3 minutes.
- Add the drained and rinsed black beans to the skillet with the onions and garlic. Stir in cumin, chili powder, paprika, cayenne pepper (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and well coated with the spices.
- In a small bowl, combine shredded lettuce, diced tomato, chopped cilantro, diced red onion, and crumbled feta cheese.
- To assemble the tostadas, spread a spoonful of the black bean mixture onto each crispy tortilla. Top with the lettuce and tomato mixture. Garnish with sliced jalapenos if desired.
- Serve the tostadas with sour cream and lime wedges on the side for squeezing fresh lime juice over the toppings. Enjoy!
