Daily Vegan Recipe -Black Bean Tostadas

Daily Vegan Recipe -Black Bean Tostadas


For the Tostadas:

  • 4 corn tortillas (6-inch)
  • 1 tablespoon olive oil
  • 1/2 small red onion
  • 1/4 teaspoon kosher salt
  • 1 can reduced-sodium black beans (15 ounces) rinsed and drained
  • 1/3 cup prepared salsa plus additional for serving

Optional toppings:

    • Diced avocado
    • Diced red onion
    • Sliced cabbage
    • Shredded cheese (I used queso fresco)
    • Sour cream or plain Greek yogurt
    • Salsa
    • Diced tomatoes
    • Jalapeño slices
    • Fresh cilantro


  • Preheat the oven to 400 degrees F. In a medium saucepan, heat 1 tablespoon olive oil over medium high. Dice the onion, then add it and the  salt and cook 2 minutes, until just beginning to soften. Add the black beans and 1/4 cup salsa and stir to coat with the oil and onions. Cook, stirring periodically, until heated through, about 4 minutes. Mash and set aside.
  • Meanwhile, spread the tortillas in a single layer on a baking sheet, then place in the oven until crisp, about 6 minutes, flipping the tortillas once half way through. Prepare any desired toppings.
  • To serve, spoon the black beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.

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