Best 10 Black Bean Tostadas Recipes

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
• Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
• Top each tortilla with beans, chicken, cabbage salad and sour cream.

BLACK BEAN AND BEEF TOSTADAS

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

Steps:

• Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
• Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
• Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.

BLACK BEAN & SWEET POTATO TOSTADAS

Steps:

• Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper., In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm., In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
• Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
• While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
• Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
• Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOSTADAS

Steps:

• Make beans:.
• Heat olive oil in heavy medium saucepan over medium-low heat.
• Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
• Add chili powder and cumin; stir 30 seconds.
• Add beans and lime juice.
• Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
• (Can be prepared 1 day ahead. Cover and chill.).
• Make chicken:.
• Heat oil in heavy large skillet over high heat.
• Add chicken and sprinkle with salt and pepper.
• Stir until almost cooked through, about 3 minutes.
• Add chili powder and cumin and stir until cooked through, about 30 seconds.
• Remove from heat.
• Make Salad:.
• Combine first 3 ingredients in large bowl.
• Add oil to depth of 1/4 inch to heavy medium skillet.
• Heat over medium-high heat until just beginning to smoke.
• Add tortilla and cook until crisp, abut 30 seconds per side.
• Drain.
• Repeat with remaining tortillas.
• Add 1/4 cup olive oil to salad; toss Season with salt and pepper.
• Add 1 tablespoon lime juice; toss.
• Rewarm beans over medium-low heat, stirring and thinning slightly with water.
• Place 1 tortilla on each plate.
• Spread with beans.
• Sprinkle with cheese.
• Top with salad, then chicken, guacamole and cilantro.

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
• Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
• On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.

BLACK BEAN TOSTADAS

Steps:

• Preheat oven to 475 degrees. In a small bowl, combine black beans, garlic salt and chili powder. Divide the bean mixture into two parts. Brush both sides of tortillas with olive oil and place on a baking sheet. Top three of the tortillas with cheese and half the seasoned beans and leave the other three tortillas with just olive oil. Set the other half of the beans aside. Heat tortillas in the oven for about 10 minutes. While the tostadas are heating, in a large mixing bowl, combine the corn, tomatoes, avocados, scallions and lime juice. Divide the corn relish into two parts. Combine one part of the corn relish with the reserved beans. When tortillas and beans are thoroughly heated, remove them from the oven. Cut the plain tortillas into bite sized strips to eat dipped in the seasoned bean corn relish. Finish the bean and cheese topped tortillas with the reserved corn relish and enjoy!

EGG AND BLACK BEAN TOSTADAS

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with foil or cooking parchment paper.
• Place 2 tortillas on each cookie sheet. Sprinkle evenly with chiles and beans, leaving room in center of tortilla for egg. Break 1 egg into custard cup or small bowl; gently transfer from cup to center of 1 tortilla. Repeat with remaining 3 eggs. Sprinkle each tortilla with 2 tablespoons cheese.
• Bake 10 to 15 minutes or until whites and yolks are firm, not runny. Top with avocado. Serve immediately.