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You are here: Home » Recipes » Antojitos

Black Bean Tostadas

Published: Oct 8, 2019 · Updated: Oct 8, 2019 by Mely Martínez

JUMP TO RECIPE

These black bean tostadas are perfect for a quick and easy weeknight meal. They're made with canned refried beans, corn tortillas, queso fresco, lettuce, and Mexican crema. On top of being healthy and light, they are 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 have been 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 pairs nicely with the crunchy golden corn tortillas; top them with crumbled queso fresco, lettuce, and Mexican crema.

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 Black Bean 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 home-cooked 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!

Frequently Asked Questions About Black Bean Tostadas

Before I share my recipe, here are a few questions I've been asked about homemade tostadas.

Are tostadas healthy for you? 

Some tostadas can be healthier depending on their ingredients and if the tortilla is baked or fried. Some people prefer frying the tortillas even though this adds extra calories to the recipe. But if you are watching your calorie and fat intake consider placing the corn tortillas on a baking sheet and baking for about 5 minutes in your oven. 

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, crispy taco shell.

Can I add meat to these tostadas?

Yes! If you want to add a different protein to your tostadas, I have a few different tostada recipes on the blog using meat, like:

  • Shredded beef
  • Shredded chicken tostadas
  • Chicken tinga tostadas
  • Canned tuna ceviche tostadas

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 vegan options!

Why are my tostadas soggy?

The secret to a crisp, crunchy, and golden tostada is the temperature of the oil. Make sure the oil is not too cold, the tortilla will be soggy or too hot, or the tortilla will cook unevenly. Instead, try medium heat, and if you have a cooking thermometer, aim for 170C/340F-180C/350F.

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 store them in an airtight container in the fridge for when you want to make them.

It's a great meal prep dish!

Two bean tostadas with avocado, cheese, crema and topped with salsa.

How to Make Black Bean Tostadas

Here is a list of ingredients you'll need to make this delicious meal...

Ingredients

  • 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!

JUMP TO FULL INSTRUCTIONS

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:

  • Refried black beans also taste ridiculously 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.
  • Although I don't usually add garlic or cumin when friend the beans, you can add a pinch of garlic powder if you like that flavor in your beans. Cumin is not very when cooking black beans.
Two bean tostadas with avocado, cheese, crema and salsa.

Instructions

To make things easier for you, I will 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. 

Note: You can always use a wooden spoon or potato smasher to smash your black beans if you prefer your beans with a chunky texture.  

  • Set aside.
  • Heat one tablespoon of vegetable oil in a medium-sized skillet and stir in the chopped onion. Simmer 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.
Beans in a pot are being refried with onions.

Tip: Do not let the bean 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!
Frying corn tortillas and making tostadas

What Pairs Well with Black Bean Tostadas

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! 

Two bean tostadas with avocado, cheese, crema and salsa.

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 below and tell us all about it!

¡Buen provecho!

Mely

📖 Recipe

corn tostadas with beans

Black Bean Tostadas

Mely Martínez
These creamy black bean tostadas are the perfect pick-me-up midweek dinner or lunch. The creaminess of the flavorful beans pairs nicely with the crunchy golden corn tortillas; top them with crumbled queso fresco, lettuce, and cream. Delicious!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
0 minutes mins
Total Time 25 minutes mins
Course Antojitos
Cuisine Mexican
Servings 4
Calories 525 kcal

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
 

Make creamy black beans

  • Open the black beans can and drain; reserve 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-sized skillet, heat one tablespoon of vegetable oil; 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 bean 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. 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 on a paper towel plate to drain any excess oil. Set aside.

Assemble the tostadas

  • 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 ridiculously 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.
*** Other topping options for your tostadas are shredded meat, cabbage, and hot sauce; some add cilantro, lime juice, and jalapeños. 
 

Nutrition

Calories: 525kcalCarbohydrates: 28gProtein: 10gFat: 72gSaturated Fat: 55gTrans Fat: 1gCholesterol: 36mgSodium: 280mgPotassium: 258mgFiber: 4gSugar: 4gVitamin A: 607IUVitamin C: 3mgCalcium: 258mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Lisa Scholze

    December 26, 2021 at 7:17 am

    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!

    Reply
    • Mely Martínez

      December 26, 2021 at 3:57 pm

      Hello Lisa,
      I usually buy them at Latin Stores.

      Reply
  2. Grace Kratovil

    December 02, 2020 at 6:48 pm

    Best beans I've ever eaten!! These tostadas were soooo good.

    Reply
  3. Laura

    March 23, 2020 at 6:10 pm

    Hello,

    Can you give your recipe for the green salsa

    Thank you!

    Reply
    • Mely Martínez

      March 24, 2020 at 2:43 pm

      Hello Laura,
      Here is the link to the recipe:https://www.mexicoinmykitchen.com/fresh-tomatillo-salsa/

      Reply
  4. Corin Athenour

    March 11, 2020 at 9:46 pm

    5 stars
    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!

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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