A tostada is never a tidy thing to eat, and that’s exactly the point. You pick it up knowing full well that the first bite is going to crack, a little salsa might escape down the side, and keeping every topping neatly in place is almost impossible. That’s part of the pleasure of eating one.
These Black Bean Tostadas begin with corn tortillas baked until crisp and golden, then spread generously with warm, spiced black beans and piled with fresh, colourful toppings. The beans are creamy but still have a little texture, which is exactly what you want against the crunch of the tortilla.
Every bite moves between crisp and creamy, fresh and spicy, with enough acidity to cut through the richer flavours. Nothing feels too heavy, and that contrast, more than anything else, is what makes them so good.
They come together in around 30 minutes and are brilliant served as a starter or as part of a spread of small bites. Put everything on the table, let everyone build their own, and accept that a few toppings are probably going to end up on the plate. I’d make these for the crunch alone.
Why You’ll Love This Recipe
- Baked rather than fried. The corn tortillas become wonderfully crisp in the oven with just a light coating of oil, so there’s no pan of hot oil to deal with when you’re making several at once.
- Beans that carry real flavour. Rather than simply spooning tinned black beans onto the tortillas, they’re cooked with onion, garlic and spices, then mashed into a chunky purée. They become a proper part of the tostada rather than just another topping.
- Most of the work can be done ahead. Prepare the bean mixture and chop the toppings earlier in the day, then keep everything separately until you’re ready to serve. It takes much of the last-minute work out of getting them onto the table.
- Plenty of room to make them your own. Once you have the crisp tortilla and spiced bean base, there’s plenty of room to change what goes on top. Keep things fresh and simple, add more heat, introduce something pickled or choose a combination that works with the rest of your spread
Tacos vs Tostadas: What’s the Difference?
Tacos and tostadas can share many of the same fillings and toppings, but the way they’re served is what sets them apart. A taco is made with a tortilla that is folded around its filling. The tortilla may be soft or crisp, depending on the style, but you pick it up from the sides and eat everything together.
A tostada stays completely flat. Its name comes from the Spanish word for toasted, and the tortilla is cooked until crisp before the toppings are added. Traditionally, this was also a practical way of giving older tortillas a second life rather than letting them go to waste.
Because the tortilla isn’t folded, the toppings are layered over the entire surface. That gives you a different eating experience too: plenty of crunch in every bite, with the beans, salsa, vegetables and other toppings sitting directly against the crisp tortilla.
Ingredients You’ll Need
For the Black Beans
Black beans. Tinned black beans form the base of the filling. They’re mashed into a chunky purée rather than completely smooth, so you still get some texture beneath the toppings. Keep the liquid when you drain them, as a little can be added back if the mixture needs loosening.
Onion and garlic. Gently sautéed before the beans are added, giving the mixture its savoury base.
Ground dried chilli, cumin and fennel. The chilli brings heat, cumin adds its earthy warmth, while fennel adds a subtle sweetness and aromatic note to the beans.
Lemon juice. Added towards the end to brighten the beans and balance their earthy richness.
Vegetable oil. Used to soften the onion and garlic and bloom the spices before the beans go in.
Salt. Seasons the beans and brings the spices together. You can adjust it depending on how salty your tinned beans are.
For the Tortillas
Corn tortillas. Cut into smaller rounds before baking, these become the crisp base that holds the beans and toppings. Corn tortillas also bring their own slightly toasted flavour once baked.
Cooking spray or vegetable oil. You only need a light coating on both sides to help the tortillas crisp and colour evenly in the oven.
Salt. A light sprinkle before baking seasons the tortilla itself rather than leaving all the flavour to the toppings.
For the Toppings
Radishes and shredded lettuce. Both bring freshness and crunch, with the radishes adding a slightly peppery bite.
Avocado. Soft and creamy against the crisp tortilla, with a richness that works particularly well with the spiced beans.
Jalapeños. Add a fresh hit of heat amongst the cooler toppings. You can easily adjust the amount according to how spicy you want them.
Queso fresco. A mild, crumbly Mexican cheese scattered over the top for a salty, creamy finish. It’s optional and can simply be left off when serving the tostadas vegan.
Lime wedges. A squeeze just before eating brings freshness and acidity across the whole tostada.
Salsa or sour cream. Served alongside so everyone can add their own. Salsa adds freshness and acidity, while sour cream gives you a cooler, creamier contrast.
How to Make Tostadas
1. Bake the tortillas
Preheat the oven to 180°C and lightly spray two large baking trays with cooking spray. Arrange the cut corn tortillas in a single layer on the trays, lightly spray both sides and sprinkle with a pinch of salt.
Bake for 5 minutes, turn them over and bake for another 5 minutes, until golden and crisp like chips. Leave them to cool completely while you prepare the beans.
2. Mash the black beans
Drain the black beans, reserving ¼ cup of the liquid. Add the beans to a bowl with the reserved liquid and mash with a potato masher until you have a chunky purée. You want the beans creamy enough to spread, but with some texture still running through them.
3. Cook the spiced beans
Heat the vegetable oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes, until the onion has softened. Stir in the ground chilli, fennel, cumin and salt and cook briefly, until the spices become fragrant.
Add the mashed black beans and simmer for 3 to 5 minutes, stirring occasionally. If they become too thick, loosen them with a little reserved bean liquid, adding it a tablespoon at a time. Stir through the lemon juice, then take the pan off the heat and leave the mixture to cool.
4. Assemble the tostadas
Spread a little salsa over each crisp tortilla, followed by a layer of the black bean mixture. Add the sliced radishes, shredded lettuce, jalapeños and avocado, then finish with crumbled queso fresco, if using.
Try not to overload them. These are small tostadas, and leaving a little crisp tortilla around the edge also makes them much easier to pick up and eat.
5. Serve
Serve the tostadas with lime wedges, extra salsa and sour cream alongside, so everyone can add a little more acidity, heat or creaminess as they eat.
Helpful Tips and Tricks
- Give both components time before assembling. Let the baked tortillas firm up completely before topping them, and allow the bean mixture to lose its heat too. Hot beans create steam against the tortilla, while a shell that’s still warm from the oven hasn’t yet reached its crispest texture.
- Get the bean consistency right. The black beans should be creamy and easily spreadable, but still thick enough to stay where you put them. Add the reserved bean liquid gradually, a tablespoon at a time. Once you’ve gone too far, it’s much harder to bring the mixture back.
- Keep the salsa layer light. Salsa goes onto the tortilla first in this recipe, but you don’t need much. If yours is particularly juicy, drain off some of the excess liquid before using it. You’ll still get its acidity and flavour without soaking the tortilla underneath.
- Think small when preparing the toppings. These are 4-inch tostadas, so the size of the toppings matters. Thinly slice the radishes and jalapeños, finely shred the lettuce and keep the avocado pieces manageable. It makes them much easier to pick up and gives you a better mix of toppings in each bite.
- Leave yourself an edge to hold. It is tempting to spread the beans and toppings right to the edge, but leaving a small border of bare tortilla makes these much easier to pick up. It also gives you somewhere to take that first bite without immediately pushing the toppings off the other side.
- Build them in batches. Once the salsa and beans are added, the tortilla will gradually begin to soften. For a gathering, keep everything separate and assemble a few tostadas at a time as they’re needed. They’ll reach the table at their best, and anyone who wants to build their own can do exactly that.
Q: Can I use flour tortillas instead of corn tortillas?
A: You can, but the result won’t be quite the same. Corn tortillas have a firmer texture and a toasted corn flavour that suits tostadas particularly well. Flour tortillas will still crisp in the oven, but they tend to be lighter and more delicate once topped. If you can find corn tortillas, they’re my first choice here.
Q: Can I use dried black beans instead of tinned?
A: Absolutely. Cook the dried black beans until completely tender, then drain them, keeping some of their cooking liquid for mashing. You’ll need roughly 240 g cooked black beans to replace a 400 g tin. The important thing is that they’re soft enough to mash into that creamy, chunky texture.
Q: What can I use instead of queso fresco?
A: Feta is probably the easiest substitute to find in the UK. It’s saltier and tangier than queso fresco, so I tend to use a little less. A mild crumbly cheese works too, or simply leave the cheese off altogether if you’d like to keep the tostadas vegan.
Q: What should I serve with black bean tostadas?
A: Because these are small tostadas, I like them best as a starter or as part of a larger Mexican-inspired spread. Guacamole, corn salad, grilled corn or a fresh slaw all work well alongside them. If you’re serving several small dishes, put the tostadas out just before eating so they keep their crunch.
Looking for more Mexican inspired recipes?? Here are few of our favourites:
If these Black Bean Tostadas are going on the table, why stop there? Pair them with a few more Mexican-inspired favourites and turn them into part of a larger spread. Try one of these next:
Simple Vegetarian Tex-Mex Enchiladas
Best Cheesy Mexican Stuffed Portobello Mushrooms
If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.
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Ingredients
For the Toppings
For the Tortillas
method
(4 medium corn tortillas, cut into 4" rounds; cooking spray; salt)
(1 can/400g black beans)
(1 tbsp vegetable oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 tsp chilli powder; ½ tsp fennel powder; ½ tsp cumin powder; ½ tsp salt; 1 tbsp lemon juice)
(½ cup sliced radishes; 1 cup shredded lettuce; 2 jalapeños, sliced; 1 avocado, sliced; ½ cup queso fresco, crumbled, optional)
(lime wedges; salsa; sour cream)
2 comments
I’m in love with this recipe. The combination of crunchy tortillas, creamy spiced black beans, and fresh toppings is just perfect. Love how easy and quick this recipe was to make. Thanks ofr sharing such a delicious and fuss-free meal.
Mandy
Thanks, Mandy! It’s one of my go-to recipes as well. Glad you enjoyed the flavours and ease of making it!