Description
These easy black bean tostadas are a fast, high-protein vegetarian dinner made with pantry staples and fresh toppings. Ready in 30 minutes!
Ingredients
Units
Scale
For Tostadas:
- 12 tostada shells
- shredded iceberg lettuce (or romaine)
- diced tomatoes
- cotija cheese (or shredded cheddar)
- lime wedges
- any other toppings (see list above)
For Refried Black Beans:
- 2 Tbsp. olive oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 3 15-oz. cans of black beans (DO NOT DRAIN)
- 1/2 tsp. sea salt
Instructions
- Make refried black beans. Heat olive oil in a large stainless steel skillet over medium-high heat. Add onions to pan and cook for 3-4 minutes, until soft. Add garlic to pan and cook for 30 seconds, or until fragrant.
- Add beans and liquid (don’t drain beans!) to the skillet and stir together with onions. Bring to a simmer and then turn heat to low and cook at a low simmer for about 9-14 minutes until most of the liquid has evaporated. Mash beans to desired consistency and season with sea salt to taste.
- While beans are cooking, prep any toppings. Shred lettuce, dice tomatoes, etc.
- Assemble tostadas. Top tostada shell with refried beans, lettuce, tomato, and cotijia cheese. Squeeze lime over the top OR put out toppings and let everyone build their own tostadas.
Notes
- Pickled red onions: Thinly slice 1/2 red onion and place into a jar. Sprinkle with 2 tablespoons of sugar and cover with 1/2 cup vinegar (white, apple cider, red wine) and 1/2 cup hot water. Let sit for at least 30 minutes. Store in the refrigerator.
- Storage: Store leftover tostada components in airtight containers in the refrigerator for 2-3 days. Reheat beans in the microwave or a hot skillet until warmed through.
- Ingredient notes: Use your favorite taco toppings, anything goes!
- Prep ahead: Prep the refried beans ahead (they’ll last 3-4 days in the refrigerator), and you’ll just need to reheat them.
- Serve with: Elote in a cup, corn salsa, rice, a simple green salad.