Skip to content

Black Bean Tostadas

September 6, 2011

Today’s recipe is from a Better Homes and Gardens publication called Quick & Easy Recipes. Every now and then I’ll pick up one of those magazine style “cookbooks” at the grocery store. What can I say, I’m a sucker for the magazines they set out next to the check out lane!

Better Homes and Gardens titled this recipe “Salsa, Bean, and Cheese Pizza”. Since I grew up surrounded by delicious Tex-Mex food, I never could bring myself to call these by the original title. Pizza just doesn’t sound right.

This tostada recipe has become a staple in my kitchen. It’s an easy meal to make on a busy weeknight and my carnivore husband loves them. The corn tortillas are baked, not fried and the protein source is heart-healthy beans. Even though it’s just a garnish, the cilantro is the star ingredient in this recipe. It really adds so much flavor to the tostadas. If you don’t like cilantro I would recommend topping your tostadas off with a dollop of guacamole.

Black Bean Tostadas
Adapted from Better Homes and Gardens 2009 Quick & Easy Recipes
Serves 2-3

6 (6-inch) corn tortillas
4 teaspoons olive oil
2/3 cup chopped white onion
1 fresh jalapeño pepper, seeded and finely chopped*
1 large clove garlic, minced
1/4 teaspoon chile powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1 (15 ounce) can no salt added or low sodium black beans, rinsed and drained**
1 large tomato, chopped
6 ounces Monterey Jack, cheddar, or mozzarella cheese, shredded
2 tablespoons chopped fresh cilantro

Preheat the oven to 425 degrees. Place tortillas on an ungreased baking sheet. Lightly brush all six tortillas on both sides with one teaspoon of the olive oil. (Do not use too much olive oil or the tortillas won’t get crispy enough.) Bake about 4-5 minutes on each side or until light brown and crisp. (It’s important to make sure they get crispy and are not still soft.)

In a large skillet, cook onion, jalapeño pepper, and garlic in the remaining 3 teaspoons olive oil over medium-high heat until onion is tender. Stir in chile powder, paprika, and cumin. Add black beans and tomato, heat through.

Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro.

*Please don’t make the mistake I made a few years ago when I thought my hands were immune to the burning innards of the jalapeño pepper. Wear plastic or rubber gloves while you seed and chop it. Or do what I do and make your husband seed and chop it for you. Trust me, I tried just about everything that day to relieve my burning hands. The only thing I found that worked was to drink enough wine to put me to sleep.

**My favorite canned black beans are by Eden Organic. They only have 15 mg of sodium per each 1/2 cup serving. Take a look at the label next time you buy a can of beans. It’s insane how much sodium you consume if you don’t pay attention to the label. I’ve been able to find them at Whole Foods, Central Market, and H-E-B.

Printable Version of Black Bean Tostadas

12 Comments leave one →
  1. September 6, 2011 9:51 am

    This looks delicious! great photo.

    • September 6, 2011 1:06 pm


      • June 10, 2012 6:14 pm

        I know I would love these (and I would like them simple just like you…cilantro and black beans and I would be set)!! They look tasty:D

  2. September 6, 2011 1:25 pm

    I rinse and drain my black beans too! Makes me feel like I am washing off more of the sodium too!!! I can’t wait to try this!!

    • September 6, 2011 3:40 pm

      Exactly Susan! I’ve also heard that rinsing prevents…oh, how do I say this politely…stomach bubbles. Haha.

  3. Sarah McCoy permalink
    September 6, 2011 2:34 pm

    This looks great!! And easy!! Just my style! You have a fantastic blog!!

    • September 6, 2011 3:41 pm

      Thanks so much Sarah! It’s so nice to find easy recipes that actually taste good. 🙂

  4. Ashley Cooper permalink
    September 7, 2011 6:18 pm

    I just ate these for dinner and they were so good that even the kids liked them. I didn’t have the cilantro or guacamole so I used spicy sour cream instead. I used a couple of spoonfuls of light sour cream and a few splashes of Louisiana style hot sauce and mixed until it was combined well. I will definitely be adding these tostadas to my list of easy go-to meals.

    • September 8, 2011 9:20 am

      I’m so glad y’all liked them! I’ll have to try the sour cream next time I make this.

  5. chondra permalink
    September 7, 2011 7:07 pm

    hey girl!! its been a while..thanks for your blog, its great!!
    traditional tostadas have been a staple in our home for years, i love this new twist. delicious.
    thank you.

  6. September 13, 2011 12:58 pm

    This recipe sounds very tasty. Thanks for sharing!

Leave a Reply to kheatherg Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: