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Creamy Black Bean Tostadas
John

Creamy Black Bean Tostadas

Crunchy tostada shells topped with creamy black beans, avocado, fresh vegetables, cheese, and lime for an easy vegetarian meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 8 shells tostada shells
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cans black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 cup water or vegetable broth
  • 1 ripe avocado sliced or mashed
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup crumbled queso fresco or feta
  • 2 tablespoons chopped cilantro
  • 1 lime, cut into wedges

Equipment

  • Skillet

Method
 

  1. Heat olive oil in a skillet over medium heat, then cook the onion until soft and fragrant.
  2. Add the garlic, then stir in the black beans, cumin, smoked paprika, chili powder, salt, and water or broth.
  3. Simmer the beans, mashing some of them with a spoon until the filling becomes creamy but still a little chunky.
  4. Warm the tostada shells if needed, then spread the bean mixture onto each shell.
  5. Top with avocado, lettuce, tomatoes, cheese, cilantro, and a squeeze of lime.

Notes

  • Assemble just before serving so the tostadas stay crisp.
  • Mash only part of the beans for the best creamy texture.
  • Add lime at the end to brighten the flavor.
  • Store bean filling and toppings separately for easy meal prep.