Black Bean Tostadas

black bean tostadas with gaucamole and pico de gallo

#tacotuesday is a pretty big thing around here, but sometimes we like to kick it up a notch and make tostadas.

These Black Bean Tostadas are vegan, but perfect for anyone looking for a super tasty whole food recipe to serve up for a Cinqo De Mayo party (hi American friends!), or anytime! This recipe makes 12 tostadas, which can either be eaten as a meal, or served platter style – which makes it a versatile dish for either entertaining or meal time.

Ingredients for Black Bean Tostadas:

    Black Beans
    Chilli powder, cumin, oregano, and salt
    Corn tortillas
    Oil
    Avocados
    Roma Tomatoes
    Red onion
    Cilantro
    Lime juice

Equipment:

    Large frying pan
    2 medium sized bowls
    Cast Iron Skillet (for crisping the tostadas – this can also be done in the oven)

How to Make Black Bean Tostadas:

I like to make the Pico De Gallo and Gaucamole first, so that the flavours have time to marinate, then work on the black beans and tostadas.

For the Pico de Gallo:

Cut of the top of the tomatoes and use the back end of a spoon to gently scrape out the seeds from inside the tomatoes. After the seeds have been removed, dice the tomato flesh and put in one of the bowls. Dice the onions and cilantro and add to the tomatoes along with the salt. Stir the ingredients until they are mixed.

For the gaucamole:

Slice the avocados in half and remove the seeds. Using a spoon, scoop out the insides of the avocados and put them in the other bowl. Using a fork, mash the the avocado until it reaches a smooth consistency. Add the diced tomato, cilantro, diced red onion, lime juice and salt. Stir with a spoon until combined.

For the Black Beans:

Heat a large frying pan to medium heat. Add the black beans, along with the spices to pan and heat for a couple of minutes while stirring the beans to mix the spices. When the beans have heated up a bit, use a potato masher to begin mashing the beans as they continue to cook. As you mash the beans, add in water (a couple tablespoons at a time) and continue to mash the beans mixing the water in. Continue adding water and mashing the beans until the consistency is as you like it. When the beans have been cooked, remove from the heat and set aside.

For the Tostadas:

Cast Iron Skillet Method: heat your cast iron skillet to medium high heat. Brush both sides of the tortilla with a little bit of oil and add to the pan. Cook each side about 45 seconds, or until they start to get a nice golden colour around the edges.

Oven method: heat the oven to 400 F. Brush both sides of the tortillas with a bit of oil. Bake about 5 minutes per side, or until the tortillas begin to turn a deep golden colour.

To assemble:

Spoon a bit of black bean mixture on top of a tostada and spread around to cover it. Top with shredded spinach, gaucamole, and pico de gallo.

Keeping it vegan, instead of topping with sour cream, we tried some vegan dill crema on top – it was an excellent addition!

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Black Bean Tostadas

delicious vegan black bean tostadas with gaucamole and pico de gallo

Course Main Course
Cuisine Mexican
Servings 12 tostadas
Author Courtney

Ingredients

Gaucamole

  • 2 ripe avocados
  • 1 tbsp minced cilantro
  • 2 tbsp diced tomatoes
  • 2 tbsp red onion
  • 1 tsp lime juice

Pico de Gallo

  • 6 roma tomatoes seeds removed and diced
  • 1 tbsp minced cilantro
  • 1 tbsp red onion finely diced
  • salt to taste

Black Bean Tostadas

  • 3 cups black beans (1 cup dry or 2 cans drained)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 12 corn tortillas
  • water
  • 2 cups shredded spinach (for serving)

Instructions

  1. Gaucamole: 

    Remove the avocado from their skins and mash in a medium sized bowl.  Add the remaining ingredients and stir to mix

  2. Pico de Gallo: 

    Remove the seeds from the tomatoes and dice. Place in a medium bowl along with the remaining ingredients and mix

  3. Black Beans: Heat a large frying pan over medium heat.  Add the beans and spices and begin to mash them together as the beans heat up.  Add water as needed until they have reached a spreadable consistency.

  4. Tostadas: 

    Cast Iron Skillet Method: heat your cast iron skillet to medium heat heat. Brush both sides of the tortilla with a little bit of oil and add to the pan. Cook each side about 45 seconds, or until they start to get a nice golden colour around the edges.

    Oven method: heat the oven to 400 F. Brush both sides of the tortillas with a bit of oil. Bake about 5 minutes per side, or until the tortillas begin to turn a deep golden colour.

  5. To Assemble: 

    Spread some black bean mixture on a tostada, top with spinach, pico de gallo, guacamole and enjoy!


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