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 cream. Delicious!
Creamy Black Bean Tostadas
If you ask me what my all-time favorite comfort food is, my answer will always be "tostadas." I love corn tostadas, and these crispy black beans corn tostadas are the perfect representation of 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!
You actually do not need to add too much to a tostada to make them taste good! In case you want to top them with meat, here in the blog, you will find the options with Shredded beef, the chicken tostadas, tinga tostadas, and even the tuna tostadas.
Creamy 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 in the freezer. The organic canned beans form Kroger are incredibly flavorful, trust me.
When Kroger asked me to create a dish celebrating my Hispanic heritage, right away I knew what recipe to make, black bean tostadas because I buy the ingredients in my local Kroger store, and love that they always carry the Mexican ingredients that I need for my cooking.
For those of you that have little time to cook, this is a fantastic meal that you can prepare ahead of time the beans, shred the lettuce, crumbled the queso fresco, which by the Kroger also has its own brand, and just assembles at serving time.
You have the option to make your own tostadas or buy the ready-made store one. Here in the blog, I have the recipe to make them in the oven, but this time I decided to make my own.
For the tostada toppings
It is undeniable that tostadas are versatile, and the classic toppings besides the beans are shredded beef or chicken, plus lettuce or cabbage, tomato and onion slices, pickled carrots, cheese, cream, and avocado.
If you want vegetarian toppings for your Meatless Monday, you can also top them with roasted corn, roasted Poblano pepper stripes, I had even seen jackfruit, hummus, and tofu tostadas as a vegan option.
How to make black bean tostadas
SERVES 4
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
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.
DIRECTIONS:
- 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!
Provecho!
Mely,
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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.
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!
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/
Grace Kratovil
Best beans I've ever eaten!! These tostadas were soooo good.