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Black bean tostada on corn tortilla on marble.

Easy Black Bean Tostadas Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (3 tostadas) 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Mexican
  • Diet: Vegetarian


These easy + delicious black bean tostadas consist of crunchy shells, homemade refried black beans, and cool and fresh toppings. A family fave! 


Units Scale

For Tostadas:

  • 1/2 medium red onion
  • 2 Tbsp. sugar
  • 1/2 cup vinegar (white, apple cider, red wine)
  • 1/2 cup hot water
  • shredded lettuce
  • diced tomatoes
  • crispy corn tostada shells
  • 1/2 cup sour cream
  • 1 lime

For Refried Black Beans:

  • 2 Tbsp. olive oil
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 315 oz. cans black beans (drained, but reserve liquid)
  • 1 1/2 cups liquid from canned beans
  • 1/2 tsp. sea salt


  1. Make pickled onions. Thinly slice 1/2 red onion and place into a jar. Sprinkle with sugar and cover with vinegar and hot water. Let sit for at least 30 minutes.
  2. Mix lime crema. In a small bowl, whisk together sour cream, lime zest, and lime juice. Thin sauce with milk or water if necessary so that it can be drizzled.
  3. Heat olive oil in 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.
  4. Add beans to pan and stir together with onions. Add bean liquid to pan and bring to a simmer. Turn heat to low and cook at a low simmer for about 9-14 minutes until most of liquid has evaporated. Mash beans to desired consistency and season with sea salt to taste. 
  5. Assemble tostadas. Put out toppings and let everyone build their own tostadas.


  • Makes about 3 cups of refried black beans

Keywords: black bean tostadas, black bean tostada, bean tostada