Looking for a quick and easy weeknight meal? These black bean tostadas are perfect! They're made with canned refried beans, corn tortillas, queso fresco, lettuce, and Mexican crema. They're light, healthy, and perfect for vegetarians. Ready in less than 30 minutes!
If you ask me what my all-time favorite comfort food is, my answer will always be "tostadas!" I love corn tostadas, and this version with creamy black beans is the perfect representation of a meal that makes me feel close to my family in Mexico.
Since I left my hometown, tostadas are my meal of choice when I miss my mom or when the day is gloomy. Also, when I want something quick, easy, and really yummy to eat. Corn tostadas come to my rescue!
💕 Why You'll Love These Black Bean Tostadas
These creamy black bean tostadas are the perfect pick me up midweek dinner or lunch. The creaminess of the flavorful beans pair nicely with the crunchy golden corn tortillas, top them with crumbled queso fresco, lettuce, and Mexican crema.
Delicious!
Often in Mexico, they are eaten on their own if you are trying to eat a light lunch or as part of a bigger meal paired with other delicious Mexican classics like pork tamales, enchiladas, or tacos.
🙋♀️ My Version Of Tostadas
For these tostadas, I'm using organic canned black beans from Kroger. I like to have a couple of canned beans in the pantry for those days when I don't have some of my own homecooked black beans in the freezer.
These canned ones from Kroger are still very flavorful! You actually do not need to add too much to a tostada to make them taste good.
You have the option to make your own tostadas or buy the ready-made store one. Here on the blog, I have the recipe to make them in the oven, but this time I decided to make my own by frying up corn tortillas in a frying pan!
🙋♀️ FAQ
Before I share my recipe, here are a few questions I've been asked about homemade tostadas.
Is a tostada like a taco?
They are similar except that a tostada is flat while tacos are usually folded in half. Also, tostadas are usually fried and crispy, like a hard crunchy taco shell.
Can I add meat to these tostadas?
Yes! I actually have a few different tostada recipes on the blog using meat like:
What are some other vegetarian toppings?
If you want vegetarian toppings for your Meatless Monday, you can top them with sauteed mushrooms and roasted poblano peppers.
I have also even seen jackfruit, hummus, and tofu tostadas as a vegan option!
Can I make this recipe ahead of time?
For those of you that have little time to cook, this is a fantastic meal that you can prepare ahead of time. You can make each component separately and leave them in the fridge for when you want to make them.
It's a great meal prep dish!
📋 Ingredients
Here is a list of ingredients you'll need to make this delicious meal...
- Vegetable oil
- White onion (diced)
- Simple True Organic Black Beans
- Epazote leaves (optional)
- Salt
- Corn tortillas
- Shredded lettuce
- Queso fresco (crumbled)
- Mexican crema (or sour cream)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
For tostada toppings:
This dish is super versatile and the classic toppings (besides the beans) are shredded beef or chicken, plus:
- Lettuce (or cabbage)
- Tomato and onion slices
- Pickled carrots
- Cheese
- Crema
- Avocado
Cooking tips:
- Fried black beans also taste ridiculous good when fried in lard or butter!
- This amount will render enough creamy black beans for these tostadas and you will have about one cup leftover to use with other dishes.
🔪 Instructions
To make things easier for you, I am going to break down the directions to make black bean tostadas into sections.
Make creamy black beans
- Open the canned black beans and drain. Make sure to reserve a cup of the liquid for later.
- Add the beans and the reserved liquid to your blender and puree until you have a very creamy and smooth texture.
- Set aside.
- Heat one tablespoon of the vegetable oil in a medium-size skillet and stir in the chopped onion. Cook until transparent, about 2 minutes.
- Add the black bean mixture and the epazote leaves, if using.
- Cook for 5 minutes until warm stirring frequently.
- Season with salt and set aside.
Tip: Do not let the beans mixture dry! Once the beans are warm, remove the skillet from the heat.
Fry the corn tortillas
- Pour one cup of vegetable oil into a large frying pan and heat over medium-high heat.
- Once the oil is hot, add the corn tortillas, frying them one by one until they are crispy and golden brown. This will take about 1-½ minutes.
- Place the fried tortillas on a plate covered with paper towels to drain any excess oil and set aside.
Assemble the tostadas
- Spread 2 tablespoons of the creamy black beans over each tostada.
- Evenly top with the shredded lettuce, sprinkle with the crumbled queso fresco, and drizzle with Mexican crema.
- Add your favorite salsa and enjoy immediately!
🍽 Side Dishes
These black bean tostadas are delicious on their own. But, if you want to make it a whole dinner, consider serving it with a side of easy red rice and chunky guacamole.
My favorite salsa to drizzle over the top of the tostadas is this Fresh Tomatillo Salsa or this chile de arbol salsa for a spicy kick!
📚 More Authentic Mexican Recipes
If you enjoyed this recipe for tostadas, take a look at some of these other authentic Mexican recipes:
- Creamy Black Bean Soup
- Mexican Squash With Cheese
- Vegetable Garden Soup
- Squash Blossoms Quesadillas
- Mexican Corn On The Cob (Elote)
I hope you make these black bean tostadas! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
Black Bean Tostadas
Ingredients
- 1 tablespoon vegetable oil
- ½ cup white onion diced
- 2 Cans of Simple True Organic Black Beans* See Notes
- 2 Epazote leaves optional
- Salt to season
- 8 corn tortillas**
- 1 cup of vegetable oil for frying the tostadas
- 2 cups of shredded lettuce
- 1 cup crumbled Kroger Queso Fresco
- ½ cup Mexican cream or sour cream
Instructions
- Open the black beans can and drain, reserve on a cup of their liquid. Place the beans and the reserved liquid in your blender and process until you have a very creamy and smooth texture. Set aside.
- In a medium-size skillet heat the one tablespoon of the vegetable oil, once hot pour stir in the onion and cook until transparent, about 2 minutes. Add the bean mixture, and the epazote leaves, if using. Cook for 5 minutes until warm stirring frequently. Season with salt and set aside. Do not let the beans mixture dry, once the beans are warm, remove the skillet from the heat.
- To make the tostadas: Pour one cup of vegetable oil in a large frying pan. Heat over medium-high heat. Once the oil is hot, add the tortillas, frying one by one until they are crispy and golden brown, this step will take about 1-½ minutes. Place the already fried tortillas in a plate covered with paper towels to drain any excess oil. Set aside.
- To assemble the tostadas, spread 2 tablespoons of the creamy black beans over each tostada, evenly top with the shredded lettuce, sprinkle with the crumbled queso fresco and drizzle with Mexican cream. Add your favorite salsa and enjoy immediately!
Notes
- Fried black beans also taste ridiculous good when fried in lard or butter.
- *This amount will render enough creamy black beans for these tostadas and you will have about one cup leftover to use with other dishes.
- **Homemade fried tostadas are tastier but you have the option to use store-bought tostadas for convenience.
Lisa Scholze
Hi there!
I love all these recipes! Gracias!!
I do have a question where can I find huazontles?
I grew up in Mexico City eating these and now i live in Florida and can't find them.
Any ideas? We used to call them arbolitos, they had cheese and a tomato based sauce i believe they fried them..
Or baked them..
Hope you have ideas and if you happen to have the recipe you would make my day!
Mely Martínez
Hello Lisa,
I usually buy them at Latin Stores.
Grace Kratovil
Best beans I've ever eaten!! These tostadas were soooo good.
Laura
Hello,
Can you give your recipe for the green salsa
Thank you!
Mely Martínez
Hello Laura,
Here is the link to the recipe:https://www.mexicoinmykitchen.com/fresh-tomatillo-salsa/
Corin Athenour
This was absolutely delicious! I made it topped with shredded cabbage, your recipe for salsa verde, and a little bit of radish marinated in lime juice. So easy and so good!