15 minute Black Bean Tostadas
These Black Bean Tostadas are the perfect weeknight meal for when you are short on time but still want something flavorful and nutritious. They come together in 15 minutes or less.
What you will need for these black bean tostadas
Full recipe with measurements in recipe card below
- Canned black beans
- olive oil
- garlic
- onion
- cumin
- garlic powder
- onion powder
- chili powder
- salt
- cayenne (optional)
- water
- lime
- corn tortillas or premade tostada shells
How to make black bean tostadas
- Sauté onions in olive oil until translucent
- Add garlic and sauté for another 1-2 minutes
- Add the dry spices (cumin, garlic powder, onion powder, chili powder, salt and cayenne) and sauté for another minute.
- Add the drained black beans and cook for one minute.
- Add 2 tbsp’s of water and start smashing the black beans until desired consistency.
How to make the crispy tortillas
- Preheat oven to 350°F
- Lightly brush both sides of a corn tortilla with olive oil or spray with cooking spray
- lay on a baking sheet and bake for 5-7 minutes flip and then cook for another 5-7 minutes or until golden and crispy on both sides.
*Tip*
For an even quicker weeknight meal buy premade tostada shells.
Assembly
Lightly spread a thin layer of black beans onto your tostada shells. Top with your favorite toppings like:
- Avocado
- Tomato
- Cabbage
- Cilantro
- Cheese
- Jalapeños
- Onions
Make sure to drizzle with your favorite hot sauce, salsa, crema or pico de gallo. Get creative!
If you are looking for more dinner recipes I think you will also love this Ground Tofu and Walnut Taco Meat, this Spicy Peanut Soup, and this Vegan Penne Alla Vodka with Smoky Tofu Crumbles.
Black Bean Tostadas
Ingredients
- 15 oz can of black beans (drained and rinsed)
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/4 cup onion diced
- 1 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp chili powder
- 1/4 tsp salt
- pinch cayenne (optional)
- 2-3 tbsp water
- lime for squeezing on top
- 6 corn tortillas
Instructions
- To a pan add olive oil and sauté onions on medium heat until translucent, between 5-7 minutes. Add garlic and cook for 1-2 minutes making sure the garlic doesn't burn. Add all of the spices and cook for about 1 minute stirring frequently so the spices don't burn.
- Add black beans and cook for another minute. Lower the heat to low-medium and add 2 tbsp water. Start smashing the black beans with a fork/potato masher ect. leaving some black beans whole but smashing most of them. Add another tablespoon of water if the beans get to dried out.
Crispy Tortillas
- Preheat oven to 350 degrees F. Lightly brush olive oil or use cooking spray to oil both sides of a corn tortilla. Place coated tortilla on a baking sheet and bake for 7 minutes and flip and cook for another 5-7 minutes. Making sure to keep an eye on them as they can go from perfectly golden to burnt really quickly. Cook until golden.
- OR for a faster dinner buy pre packaged crispy tortilla shells from the grocery store.
Assembly
- Lightly spread a thin layer of black beans on the crispy tortilla shell. Top with your favorite toppings liken tomato, lettuce, avocado, corn, cheese ect. Make sure to drizzle with your favorite hot sauce or salsa on top.
- Store any left over beans in the fridge for 3-5 days. Tortillas should only be made same day.
If you love these Black Bean Tostadas
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If you love this recipe be sure to share on Instagram and be sure to tag me @angelinas_veggiekitchen
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