Black Bean Tostadas with Summer Garden Veggies.
Do yourself a favor and make these saucy black bean tostadas tonight!
It’s meatless Monday, after all, so you have the best excuse.
Plus, if you’re into these black bean taquitos, you will freak over the tostadas! Same idea – creamy, flavorful beans and crunchy, crispy tortillas, but served in different ways.
And these ones are covered in TONS of summer garden veggies, so you can feel great about life! That’s always important on a Monday.
Here’s the thing.
I looooove me some tostadas. In the last ten years, I have made a ridiculous amount of (embarrassingly trashed up) tostadas here on the blog. Like honey chicken and pomegranate tostadas, greek chicken tostadas, pulled pork tostadas, caramelized veggie tostadas, crispy egg tostadas – the list is endless!
And ever since making the black bean taquitos earlier this year, I’ve been CRAZY over those black beans. They are simple and ridiculously flavorful. They are so easy. But they just.taste.so.good.
This is also an awesome meal that you can prep ahead of time and store in the fridge. The beans are great reheated. You can even use them to make a quick quesadilla or something if you don’t have a tostada available.
Speaking of the tostadas! Sometimes I pan-fry them and sometimes I toast them in the oven. I give you instructions for both below, depending on your situation. Either way, you have a crunchy, crispy, salty tortilla that is ready to be piled high with flavor.
The toppings are up to you, but my game plan here was to take all of your summer veggies and go to flavor town. Grilled corn, chopped tomatoes, scallions, cilantro – all that good stuff. Avocado too, obviously. And of course, my very favorite… pickled onion!
Quick pickled onions are so easy to make and we love it in this house. I keep them in the fridge at all times because of how they uplevel (can I say that?) salads, tacos and just about any dinner except for pasta.
Now that I’ve rambled about the black bean tostadas forever, I think you know I love ‘em. Sometimes I even want to eat something like this for breakfast. I mean, top it with an egg and why not.
Black Bean Tostadas
- 2 (14 ounce) cans black beans, drained and rinsed
- ½ red onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- pinch of cayenne pepper
- pinch of salt
- freshly cracked black pepper
- 1 cup low-sodium vegetable stock
- 1 lime, juiced
- 8 corn tortillas
- 2 to 3 tablespoons vegetable or olive oil
- Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.
- To make the tostadas, you can pan-fry them or crisp them up in the oven.
- To pan fry, heat a skillet over medium heat and add the oil. Add the tortilla and cook for 1 to 2 minutes, then flip and cook for another 1 to 2 minutes. Place the tortilla on a paper towel to drain any excess grease, sprinkle it with salt and repeat with remaining tortillas.
- To toast in the oven, preheat the oven to 425 degrees Place the tortillas on a baking sheet and brush both sides with the oil or use an olive oil spray on both sides. Sprinkle the tortillas with salt. Bake for 5 to 6 minutes, then flip and bake for 5 to 6 minutes more.
- To serve the tostadas, add a few spoonfuls of the black bean mixture right on top of the crispy tortilla. Top with the micro greens or lettuce, then add on the avocado, tomatoes, pickled onion, grilled corn, green onions, cotija cheese and cilantro. Spritz with lime juice and serve immediately!
So much crunch.