Description
These Savory Black Bean Tostadas are a quick and delicious meal ready in 30 minutes or less. Featuring crispy tostada shells topped with seasoned black beans, shredded cheese, creamy avocado, and a splash of hot sauce, they make for a satisfying and flavorful dish perfect for lunch or dinner.
Ingredients
Scale
Tostadas and Toppings
- 8 pieces Tostadas (crispy base for toppings; can substitute with baked tortillas)
- 1 cup Shredded Pepper Jack cheese (can swap for your favorite cheese)
- 2 pieces Avocado (can use guacamole instead)
- Hot Sauce, to taste (for an extra kick)
Black Bean Mixture
- 2 cups Black Beans (canned or cooked beans)
- 1 teaspoon Kosher Salt (adjust according to taste)
- 1 teaspoon Chili Powder (can substitute with cayenne pepper)
- 1 teaspoon Ground Cumin (optional for a lighter version)
- 1/2 teaspoon Ground Black Pepper (freshly ground for best flavor)
Instructions
- Prepare the Black Beans: In a medium saucepan over medium heat, combine the black beans, kosher salt, chili powder, ground cumin, and ground black pepper. Stir well to mix all spices evenly. Heat the mixture, stirring occasionally, until warmed through and flavors meld, about 10 minutes.
- Warm the Tostadas: While the beans are heating, warm the tostada shells in the oven at 350°F (175°C) for about 5 minutes or until they’re crispy but not browned.
- Assemble the Tostadas: Spoon a generous amount of the seasoned black beans onto each tostada shell. Sprinkle shredded Pepper Jack cheese evenly over the hot beans to allow it to melt slightly.
- Add Avocado and Hot Sauce: Slice the avocado and arrange slices on top of the cheese or spread guacamole if preferred. Drizzle hot sauce over each tostada according to your spice preference.
- Serve Immediately: Serve the tostadas fresh and crispy to enjoy the contrast of textures and flavors.
Notes
- You can substitute tostadas with baked tortillas if preferred.
- Adjust the chili powder and hot sauce to control the spice level.
- For a vegetarian-friendly version, ensure the cheese used is suitable or omit cheese entirely.
- Use canned black beans for convenience; rinse and drain before using.
- This recipe can be easily doubled for more servings.
